Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More by Ashley English

  • Canning: boiling water bath method (page 28)

    from Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More Canning & Preserving with Ashley English by Ashley English

    • Categories: How to...; Jams, jellies & preserves; Vegan
    • Ingredients: seasonal ingredients of your choice
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  • ISBN 10 1600594913
  • ISBN 13 9781600594915
  • Linked ISBNs
  • Published Jun 10 2010
  • Format Paperback
  • Page Count 136
  • Language English
  • Countries United States
  • Publisher Lark Books
  • Imprint Lark Books,U.S.

Publishers Text

Yes, you CAN! More and more people have discovered what grandma always knew: canning and preserving supplies you with wholesome, tasty treats year round. And this Homemade Living guide provides all the practical, hold-your-hand basics along with plenty of step-by-step photos.

Learn about the necessary tools of the trade, crucial safety tips, and hot water bath processing and pressure canning. Discover the all-important science of salt and sugar, and how to select the best possible ingredients, favoring seasonal, organic, and local options. Three topic-specific primers cover pickles, relishes and chutneys; jams, jellies, butters and curds; and whole fruits and veggies—and each offers at least two “Canning Classic” recipes with variation ideas.



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