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The Complete Book of Small-Batch Preserving
Over 300 Delicious Recipes to use Year-Round
New Page 2
Small-batch preserving takes the work out of home
preserving. Make the most of fresh fruits and vegetables during each season when
the quality is good and the prices are lower. Be guided through the easiest and
safest methods for making:
• Jams, jellies and low sugar spreads
• Conserves, butters and curds
• Pickles, relishes and chutneys
• Salsas, mustards and marinades
• Flavored oils, specialty vinegars and salad dressings
• Dessert sauces, syrups and liqueurs
• Freezer preserving
Ellie Topp and Margaret Howard, 2nd edition, softcover, 376 pages with full
color photographs.
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Customer Reviews...
Overall Rating:  Write an online review and share your thoughts with other customers Sort Reviews: Newest | Oldest | Highest Rating | Lowest Rating - Friday, January 04, 2008 great bookReviewed By: don croft (buchanan, new york)
This is a wonderfull book for everyone doing canning of any kind. it has great recepies not just for jams and jellys, but also pickles and vegatables. i reccomend it to anyone.
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The Complete Book of Small-Batch Preserving
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