The right way to make jams: Also includes fruit jellies, conserves, butters, cheeses, marmalades, curds, pickles, chutneys, ketchups and fruit bottling

Cookbooks, Food & Wine

Grange, Cyril

Canning & Preserving

Elliot Right Way Books

Right Way to Grow Fresh Vegetables All Year Round

The Right Way to Make Jams

Elliot Right Way

As the cost of bought jams and conserves increases, more and more people want to know how to make their own. The Right Way to Make Jams tells you all you need to know to produce delicious home-made jams. The book contains recipes for all the more usual fruit and vegetable jams, as well as some for out-of-the-way ones, and it includes recipes for conserves, marmalades, curds, pickles, chutneys and ketchups. Don't worry if you don't have a garden of your own - you can still make enormous savings by buying fruit and vegetables in bulk.

For the a novice this book provides the principles of successful jam making and for the more experienced jam maker there are recipes, not only for the usual fruit and vegetables but for more unusual combinations of flavours. The recipes in this book are reliable and have been formulated by much research and experimentation in the authorâ??s kitchen, and from recipes for proven value from skilled housewives over many years.

How To Make Jams, Pickles and Preserves

Constable Robinson

<p>This vintage volume contains a comprehensive guide to home bottling and canning, with information on preserving fruit, meat, poultry, and vegetables. Written in clear, plain language and full of handy tips and invaluable information, this book constitutes a fantastic resource for those with an interest in food preservation, and would make for a worthy addition to collections of related literature. 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 at home.</p>

Home Bottling And Canning Fruit, Vegetables, Poultry, Meat - Including Drying and Salting

Read Country Books

Une élite parisienne : les familles de la grande bourgeoisie juive (1870-1939)

History

Europe

CNRS EDITIONS

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