Home canning and preserving
Subtitle: putting up small-batch jams, jellies, pickles, chutneys, relishes, and more
By: Janet Cooper
Publisher: Skyhorse Pub.
Published: 2014
Place of publication: New York
Language: eng
Number of pages: 202
ISBN-13: 9781629142265
Subjects: Canning and preserving; Cookbooks
Notes: Includes index.
Table of contents: title: Equipment you will need; title: Ingredients; title: Steps in canning : the open kettle method; title: Steps in canning : the hot water bath method; title: Jam : the liquid fruit pectin method; title: Jam : the boiled method; title: Jam and jelly : the powdered pectin method; title: Jelly : the liquid pectin method; title: Jelly : the boiled method; title: Traditional marmalades; title: Spiced fruits; title: Chutney; title: Miscellaneous sweet fruit sauces, syrups, and relishes; title: Starting with canned fruits and vegetables; title: Pickled vegetables; title: Relish; title: Mincemeat; title: Meat, fish, and eggs; title: Seasoning sauces; title: Mustards; title: Seasoned vinegars; title: Honeys, teas, spices, and powders.