Ball Blue Book Guide to Preserving: 100th Anniversary Edition
The first Ball Blue Book guides were published in 1909. This elegant new version of America's classic food preservation guide is printed in glossy magazine format with plenty of full-page color spreads, and contains more than 500 recipes. Covers general canning principles, high-acid foods, soft spreads, pickled foods, low-acid foods (including meats), condiments, and salsas. Includes sections on freezing and dehydrating, a trouble-shooting chart, a glossary, and an index. 128 pages, 2009.
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