To help make the most of your harvest, this reference manual makes preserving a less daunting task.
Covering water bath canning, pressure canning, dehydrating, fermenting, cellaring, salting and smoking, and infusing, it features 25 ingredients from garden vegetables and wild fruits to meat and fish, with detailed instructions on the recommended methods for each.
In addition, it explains how a large crop can be made into batches of more than one type of preserve, and how many ingredients can be preserved in less than ten minutes.
Complete with recipes, color photos and anecdotes, it offers a wide array of ideas on how to preserve fresh food quickly, easily and inexpensively.
Hardcover, 8" × 10", 344 pages, 2016.