"The Home Preserving Bible" thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
About the Author
Chef Carole Cancler owned Private Chef Natural Gourmet in Seattle, Washington, for 14 years. Her company specialized in frozen gourmet meals. Currently, she writes about food and teaches cooking classes-among them preserving and canning. Since 1990, she has traveled to over 20 countries, most often to attend cooking schools and visit food markets. Carole holds a BS in Food Science and Nutrition from the University of Washington. She also studied at several schools in France, including Le Cordon Bleu in Paris.