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text Preserving everything : how to can, culture, pickle, freeze, ferment, dehydrate, salt, smoke, and store fruits, vegetables, meat, milk, and more

Contents
Lacto-fermentation -- Boiling water bath canning -- Vinegar pickling -- Sweet preserves -- Pressure canning -- Dehydrating -- Salting and smoking -- Freezing -- Cold storage -- Dairy cultures- yogurt and simples cheese -- Preserving in oil, butter... Read more
Format
text
Description
272 p. : ill. ; 20 cm.
Publisher
The Countryman Press 2014

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