Preserving Food At Home

By Janet Chadwick

Find out why over 100,000 copies of this beginner's guide have been bought. Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit and herb.

Up-to date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry. This book is for beginners, so it does not cover pressure-canning.

• Basic techniques for preserving food
• Pickling and fermenting
• Making jams, jellies, preserves and marmalades
• Drying and root cellaring ideas

Softcover. 232 pages. Storey Publishing 2009.