ACTUELLEMENT ÉPUISÉ

Complete Guide to Home Canning and Preserving by U. S. Department of Agriculture Staff (1999, Trade Paperback, Revised edition)

This practical, easy-to-follow-guide--newly revised and updated--offers food shoppers an attractive, high-quality alternative to high-priced, overprocessed, and undernourishing foods. Virtually everything you need to know about home canning is here: how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to test jar seals, identify and handle spoiled canned foods, prepare foods for special diets, and much more. Also included are scores of simply written recipes that enable even beginners to prepare such taste-tempting dishes as smoked fish, turkey-tamale pie, chicken croquettes, Mexican tomato sauce, strawberry-rhubarb pie, chile con carne, apple butter, pickled sweet green tomatoes, and a peach-pineapple spread. Easy-to-follow directions make canning simple even for those who have never tried it. Nothing is assumed Every step, every detail is carefully explained and has been thoroughly tested by government experts.

Lc Classification Number
Tx601.U63
Edition Description
Revised Edition
Edition Number
2
Table of Content
Guide 1: Principles of Home Canning "Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products" "Guide 3: Selecting, Preparing, and Canning Tomatoes and Tomato Products" "Guide 4: Selecting, Preparing, and Canning Vegetables and Vegetable Products" "Guide 5: Preparing and Canning Poultry, Red Meats, and Seafoods" Guide 6: Preparing and Canning Fermented Foods and Pickled Vegetables Guide 7: Preparing and Canning Jams and Jellies
Copyright Date
1999
Target Audience
Trade
Lccn
99-016803
Dewey Decimal
641.4/2
Dewey Edition
21
Illustrated
Yes

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