Preserving: Putting Up the Season's Bounty
The Culinary Institute of America, "Preserving: Putting Up the Season's Bounty"
English | ISBN: 0470903732 | 2013 | 192 pages | DJVU | 15 MB
English | ISBN: 0470903732 | 2013 | 192 pages | DJVU | 15 MB
Everything you need to know about home preserving, from The Culinary Institute of America
Home canning and preserving is more popular than ever. It's economical, environmentally smart, and a great way to get the most out of your backyard garden. It's a healthier way to eat, without all the additives and preservatives that are found in most processed foods, and if that's not enough, canning and preserving is a fun and rewarding hobby the whole family can enjoy together.
Preserving, from The Culinary Institute of America, gives you all the information and advice you need to start canning, preserving, and pickling your own foods. The book explains every preserving method (even dehydrating meats for jerky), features plenty of time- and money-saving tips, and covers the vital topics of food safety, must-have equipment, and the long-term storage of preserved foods.
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