Archive for July, 2008
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Band & Dome Lids (Canning) Wide Mouth – 12/12Ct.W Mouth Band&Dome Lids
Band & Dome Lids (Canning) Wide Mouth – 12/12Ct.W Mouth Band&Dome Lids: GR
Complete Book Of Year-Round Small-Batch Preserving
Complete Book Of Year-Round Small-Batch Preserving:
This book takes the mystery out of home preserving so you can make the most of fresh fruits and vegetables as they become available throughout the year. Few people have time for large preserving marathons that can take all day or more. The recipes in this book allow you to [...]
Blue Ribbon Preserves
Blue Ribbon Preserves:
Here for the first time, are the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume has everything you need to know.
Blue Ribbon Preserves
Good Cook Cheesecloth
Good Cook Cheesecloth
100 percent cotton cheese cloth can be used for straining steaming basting poultry spice bags and cleaning and polishing Lint free Contains 2 square yards
Good Cook Cheesecloth
Preserves and Canning: Secrets Your Grandma Never Taught You
Preserves and Canning: Secrets Your Grandma Never Taught You
Are you longing for Grandma’s homemade jam, but don’t have the recipe? Now you and your family can enjoy the traditional American flavors of canning and preserving right in your own kitchen!Forget watered-down store brands full of added sugar and unnatural preservatives. Discover how to easily make [...]
Putting Up: A Seasonal Guide to Canning
Putting Up: A Seasonal Guide to Canning
Try these recipe favorites: Artichoke Relish Pickled Asparagus Green Tomato Soup Dilled String Beans Peach Chutney Garlic Pepper Jelly Blueberry Marmalade Okra Pickles Ginger Pear Preserves Pumpkin Chips Mint Jelly and more! Bring home great taste and the best of comfort food with home canning!
Putting Up: A Seasonal Guide [...]
Chutneys & Relishes
Distinctive flavors & exotic spices glow in 40 recipes for making low-fat condiments & using them in appetizers, sandwiches & entrees
Chutneys & Relishes
Preserving Nature’s Bounty
Preserving Nature’s Bounty This illustrated guide to canning and preserving covers everything from selecting and using equipment to choosing suitable fruits and vegetables, preparing the jars, and bath processing. Foolproof recipes for a vast assortment of delicious jellies, jams, chutneys, marmalades, cucumber and dill pickles, and much more are included.
Preserving Nature’s Bounty
Pickled
Every cuisine has its pickle, and in Pickled Lucy Norris takes readers through cucumbers and beyond, presenting a varied and tangy collection of more than 80 recipes, each one passed down in families through the generations, as a proper pickle recipe should be. Homemade pickles taste better than any store-bought brand–and they’re surprisingly easy to [...]
Pickles And Preserves
Pickles And Preserves:
Back in Print. WIth a new foreword by Damon Fowler. The conservation of food by pickling and preserving is an old and honorable art, writes Marion Brown in her introduction to Pickles and Preserves , first published in 1955.
With its heirloom recipes and clear instructions, Pickles and Preserves introduces the modern cook [...]