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The Beginner´s Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables
Janet Chadwick
€ 17.99
€ 13.47
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Description for The Beginner´s Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables
Paperback. Offers freezing, drying, canning, and storing instructions for various vegetables, fruits, and herbs. This book describes several ways to freeze or can a food. It includes preserving suggestions such as making juice or fruit leather. Num Pages: 224 pages, one colour illustrations throughout. BIC Classification: WBW. Category: (G) General (US: Trade). Dimension: 228 x 179 x 17. Weight in Grams: 470.
Freeze, dry, can, root cellar, and brine your favorite produce right at home. For those with a bounty of fresh produce but short on time, Janet Chadwick’s introduction to the world of preserving provides step-by-step instructions and inspiring easy-to-follow recipes. Preserving tips, hints, and shortcuts, along with guidance on essential time-saving equipment and methods for keeping vegetables, fruits, and herbs at peak freshness until you’re ready to work with them give busy home cooks greater flexibility in making the harvest last. Discover the best and quickest techniques for root cellaring, freezing, canning, and drying everything from asparagus to winter squash, ... Read more
Freeze, dry, can, root cellar, and brine your favorite produce right at home. For those with a bounty of fresh produce but short on time, Janet Chadwick’s introduction to the world of preserving provides step-by-step instructions and inspiring easy-to-follow recipes. Preserving tips, hints, and shortcuts, along with guidance on essential time-saving equipment and methods for keeping vegetables, fruits, and herbs at peak freshness until you’re ready to work with them give busy home cooks greater flexibility in making the harvest last. Discover the best and quickest techniques for root cellaring, freezing, canning, and drying everything from asparagus to winter squash, ... Read more
Product Details
Format
Paperback
Publication date
2009
Publisher
Workman Publishing United States
Number of pages
224
Condition
New
Number of Pages
240
Place of Publication
, United States
ISBN
9781603421454
SKU
V9781603421454
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-10
About Janet Chadwick
Janet Chadwick has been growing and preserving food for years. She is the author of The Beginner's Guide to Preserving Food at Home and several other cooking and gardening books. Chadwick lives in Hinesburg, Vermont, where she has been growing and preserving food for years.
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