Well-preserved receipes and techniques for putting up small batches of seasonal food

Summary: In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.

Record details

ISBN: 9780307885807 (electronic bk. : Adobe EPUB)
ISBN: 0307885801 (electronic bk. : Adobe EPUB)
Physical Description: electronic resource
remote
1 online resource (224 p.) : col. ill.
Publisher: New York : Clarkson Potter/Publishers, c2009.