Canning and preserving
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Canning and preserving
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Canning and preserving
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Incoming Resources
- Subject of48
- The complete idiot's guide to preserving food, by Karen K. Brees
- Preserved, Nick Sandler and Johnny Acton ; photography by Peter Cassidy
- The art of preserving, ancient techniques and modern inventions to capture every season in a jar, Emma Macdonald with Susanna Tee
- Food in jars, preserving in small batches year-round, Marisa McClellan
- Preserving the Japanese way, traditions of salting, fermenting, and pickling for the modern kitchen, Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura
- Pickles & preserves, Andrea Weigl
- The new preserves, pickles, jams, and jellies, Anne V. Nelson
- Pickles to relish, by Beverly Ellen Schoonmaker Alfeld ; foreword by Ron Couch ; photography by Jim Smith
- Saving the season, a cook's guide to home canning, pickling, and preserving, Kevin West
- Home canning of meat and poultry, prepared by Consumer and Food Economics Institute
- Seasonal preserves, Joanna Farrow ; [food photography by Sue Atkinson and Ian Garlick]
- Foolproof preserving, a guide to small batch jams, jellies, pickles, condiments, and more, by the editors at America's Test Kitchen
- The complete book of pickling, 250 recipes from pickles & relishes to chutneys & salsas, Jennifer MacKenzie
- Complete guide to home canning
- We sure can!, how jams and pickles are reviving the lure and lore of local food, Sarah B. Hood
- Women in the fruit-growing and canning industries in the State of Washington, a study of hours, wages and conditions
- Preservation pantry, modern canning from root to top & stem to core, Sarah Marshall
- Quick pickles, easy recipes with big flavor, by Chris Schlesinger, John Willoughby, and Dan George ; photographs by Susie Cushner
- Creative pickling, from classic dill to ginger pears, 50 sweet, savory, and tangy recipes, Barbara Ciletti
- Can it, bottle it, smoke it, and other kitchen projects, Karen Solomon ; photography by Angie Cao
- The backyard homestead book of kitchen know-how, field-to-table cooking skills, by Andrea Chesman
- The Women's Heritage sourcebook, bringing homesteading to everyday life : cooking, herbalism, canning, fermenting, beekeeping, natural beauty, keeping chickens, milking cows, raising pigs, Emma Rollin Moore, Lauren Malloy, Ashley Moore ; with Audria Culaciati
- The preservation kitchen, the craft of making and cooking with pickles, preserves, and aigre-doux, Paul Virant with Kate Leahy
- Complete idiot's guide to jams, jellies, and preserves, by Yvonne Tremblay
- Preserving for all seasons, Anne Gardon
- Preserving the taste, Edon Waycott
- Preserving nature's bounty, Frances Bissell
- Women's employment in vegetable canneries in Delaware
- Canning in glass jars in community canning centers, by Bertha F. Olsen and Esther H. Scott
- Complete book of home preserving, 400 delicious and creative recipes for today, edited by Judi Kingry and Lauren Devine
- Joy of cooking, Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker ; photography by Tucker & Hossler
- Clearly delicious, an illustrated guide to preserving, pickling & bottling, Elisabeth Lambert Ortiz and Judy Ridgway
- The complete book of year-round small-batch preserving, over 300 delicious recipes, Ellie Topp & Margaret Howard
- Preserving with Pomona's pectin, the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more, Allison Carroll Duffy and the partners at Pomona's Universal Pectin
- Seed to table, a seasonal guide to organically growing, cooking, and preserving food at home, Luay Ghafari
- Home canning and preserving, Joan and Monte Burch
- The joys of Jewish preserving, modern recipes with traditional roots, for jams, pickles, fruit butters, and more-- for holidays and every day, Emily Paster ; photography, Leigh Olson
- Home canning of meat, [prepared by Human Nutrition Research Division, Agricultural Research Service, U.S. Dept. of Agriculture]
Outgoing Resources
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