| Details | | Publication Date: | 2009-06-24 |
| Size | | Length: | 224 pages | | Height: | 9.0 in | | Width: | 7.0 in | | Thickness: | 0.8 in | | Weight: | 16.0 oz |
Publisher's Note Organized in a food-by-food format, this guide provides readers with step-by-step freezing, drying, canning, brining, dehydrating, and root-cellaring instructions and includes practical charts determining blanching times and yield, as well as recipes for pickles, sauerkraut, jams and marmalades, salsas, and simple tomato sauces. Original.
| See an error? Submit a change request |