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Canning & Preserving: Over 75 Farm Fresh Recipes (Paperback)
ITEM#: 14021617A complete how-to guide on preserving the fruits and vegetables you find at your local farmers markets, farmstands, or in your very own backyard garden.
From jams and jellies, to sauces, salsas and pickles, there are many great ways to preserve the freshness and flavor of your farmstand favorites long after the season is done. You will discover techniques tools and tips as well as 75 popular recipes for canning and preserving foods at home. An essential book for all kitchens.
A Simple and Fun Introduction to Canning and Preserving
The Complete Home Guide to Canning & Preserving is a step-by-step guide to making the most of your favorite foods from your local farmers market. You will find delicious ways to make your own jams, jellies, sauces, soups, pickles, salsas, and more. You will also learn about hot water bath canning and pressure canning, common canning tools, and tips on preparation and storage of your canned goods.
The Complete Home Guide to Canning & Preserving features easy-to-prepare recipes such as:
Garlic Dill Pickles
With a trip to the farmers market and The Complete Home Guide to Canning & Preserving, you can reap the benefits of localproducts that provide healthful nutrients and a connection to the earth andyour community.
Buy Local and Support Your Local Farmer and Farmers Markets
The Farmstand Favorites series was created to encourage buying local andbuying fresh. More than ever, we strive for a better understanding of whereour food comes from, and for many of us this means shopping at a farmersmarket or farmstand. By supporting your local farmers and producers,you are also supporting a livelihood which is vital for a healthy, sustainablefuture.
|Genre||COOKING / Methods / Canning & Preserving|
|Publisher Date||2012-08-28 00:00:00.0|
|Unit weight||0.3 lb|
|Subtitle||Over 75 Farm Fresh Recipes|
|Series Name||Farmstand Favorites|
|Country of Origin||United States|
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This product is not yet released, and is expected to ship on Aug. 28, 2012.
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