Turn your basic home canned products into restaurant-grade status with recipes for jams, preserves, relishes, pickles, salsas and more. Stephen Palmer Dowdney provides all the basic information for canning processes, what fruit to pick, and equipment needed to make your efforts successful. Step-by-step narratives for each recipe plus ways to use the recipes for breakfast, lunch, dinner or snacks. Beautiful color photos, soft cover, 174 pages, 2011©.

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