This hip, modern handbook is filled with fresh and new ways to preserve nature's bounty throughout the year. It features full-color photographs, recipes, and detachable canning labels.

This creative cookbook will inspire you to not only preserve summer's fruit harvest, but use your homemade jams, jellies, and conserves in a host of sweet and savory dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up - and serving up - the harvest...

The perfect book for today's busy cooks who still want to prepare and enjoy the homemade goodness of fresh fruits and vegetables. Thoroughly tested and perfected, each recipe offers something special--a new twist on an old favorite, a new way to mix and match flavors.

"Colorado's Small Town Industiral Revolution" is a study in three parts. Part one traced the origin, evolution, and demise of commercial food canning and preserving in northeastern Colorado. This volume, parts two and three, examines, respectively, the same topic in the lower Arkansas Valley, from Conon City to Holly, and the western slope, with emphasis on Delta and Mesa Counties. The industry had its origin as a means of utilizing fruit that was...

Presents a collection of recipes for such items as crackers, dips, pickles, pasta, cured fish and meat, butter, jam, and candy along with hints on ways to serve them and wrap them as gifts.

A comprehensive guide to home preserving and canning, with step-by-step instructions for every kind of preserving, including refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling.