2009 | The Beginner’s Guide to Preserving Food at Home | 3rd Revised & Updated Edition | Janet Chadwick
A wonderfully practical guide for anyone wanting to learn how to preserve fresh food at home without feeling overwhelmed. Janet Chadwick walks beginners through canning, freezing, drying, brining, root cellaring, jams, jellies, pickles, relishes, sauces, and more, with clear step-by-step instructions throughout.
This is the 2009 third edition, completely revised and updated, published by Storey Publishing. It includes guidance on choosing equipment, basic food-preservation techniques, preserving individual fruits, vegetables, and herbs, troubleshooting, and even recipes for using your preserved harvest. It’s especially useful for gardeners, homesteaders, CSA members, or anyone wanting to make seasonal produce last longer.
The book is heavily instructional rather than just a recipe collection, with diagrams, charts, tips, storage information, and specific methods for everything from freezing apples to storing carrots in a root cellar. A really useful reference book to keep in the kitchen.
Condition:
Very good pre-owned condition. Covers show light shelf wear and minor rubbing consistent with use. Interior pages appear clean, bright, and well-kept with no major damage visible in the photos. Binding secure.
Out of Stock
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