Veteran canning instructor Karen Ward demystifies traditional preservation processes, providing step-by-step directions for water-bath and pressure canning as well as freezing and drying, complete with tips on how to choose the right equipment. The book includes more than 100 recipes for jams, jellies, fruit butters, relishes, chutneys, and sauces, plus the latest food safety tips.

ISBN: 0764524712 / Publisher: For Dummies / Date: Apr 2003 / Page Count: 238 / Paperback