How to store your home-grown produce : canning, pickling, jamming, and so much more

Harrison, John, 1955- author.

Book 2010

A guide to preserving and storing fresh produce, covering salting, lacto-fermentation, bottling and canning, drying, freezing, juicing, and packing in oil, and includes recipes for ketchups, chutneys, sauces, pickles, jams and jellies, and marmalades.

Item Details & Discovery

Explore Topics & Themes:

Canning and preserving

Food Preservation

Food Storage

More in this Genre:

Cookbooks

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ISBN:

9781616081447

Description:

186 pages : color illustrations ; 20 cm

Notes:

Includes index

Contents:

Health and safety
What causes food to ripen and rot and how to stop it
Where to store
Natural storage
Salting
Lacto-fermentation
Bottling (Canning)
Chutneys
Ketchups and sauces
Pickles
Jams, jellies, and marmalades
Juicing, cider and perry
Drying
Storing in oil
Freezing
Vegetables
Fruits
Herbs
Eggs

LCCN:

2010013667

Control Number:

3367913

Other Authors:

Harrison, Val, author

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