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Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, Spices and More

Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving, provides you with step-by-step instructions on how to put by some of your favorite canned and jarred goods. With color photographs and 100 recipes, including orange marmalade, fig jam, six fruit chutney, apple sauce, green tomato relish, and hot mustard, this is the definitive guide—and the perfect gift—for gardeners and home cooks. About the Author Janet Cooper grew up in Madison, Wisconsin. As long as she can remember, she has been involved with preserving and learned most of what she knows from her mother. She has lived from coast to coast in the United States, has stepped foot on every continent, and she taught home canning for two summers in Ottawa, Canada. She currently lives in Fitchburg, Wisconsin. Sold through Amazon Details   Options   Quantity 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50

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