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- Author: Amy L Handy
- Publisher: Adler Press
- Year: 2012
- Pages: 92
- ISBN-10: 1447464230
- ISBN-13: 9781447464235
- Format: 14 x 21.6 x 0.6 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
War Food - Practical and Economical Methods of Keeping Vegetables, Fruits and Meats (e-book) (used book) | bookbook.eu
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Description
A simple vintage guide for preserving food, including instructions for canning, drying, salting, pickling, etc. Written in clear, plain language and full of easy money-saving recipes, this volume will appeal to those with an interest in economical living. Contents include: "Drying Fruits and Vegetables", "Vegetables, Dried, or Evaporated", "Fruits, Dried or Evaporated", "Meat", "The Water-Bath Method", "Canned Vegetables", "Canning Without Sugar", "Canning and Preserving with Sugar", "Jellies and Fruit Pastes", "Salting", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
EXTRA 10 % discount with code: EXTRA
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- Author: Amy L Handy
- Publisher: Adler Press
- Year: 2012
- Pages: 92
- ISBN-10: 1447464230
- ISBN-13: 9781447464235
- Format: 14 x 21.6 x 0.6 cm, minkšti viršeliai
- Language: English English
A simple vintage guide for preserving food, including instructions for canning, drying, salting, pickling, etc. Written in clear, plain language and full of easy money-saving recipes, this volume will appeal to those with an interest in economical living. Contents include: "Drying Fruits and Vegetables", "Vegetables, Dried, or Evaporated", "Fruits, Dried or Evaporated", "Meat", "The Water-Bath Method", "Canned Vegetables", "Canning Without Sugar", "Canning and Preserving with Sugar", "Jellies and Fruit Pastes", "Salting", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Reviews