The New Preserves
Pickles, Jams, and JellieseBook - 2005
"Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet"--P.  of cover.
Publisher: Guilford, Conn. : Lyons Press, c2005
Characteristics: 1 online resource (xi, 148 p.) : ill