Recipes for Canning and Preserving by The New York Times
Requirements: .ePUB, .PDF reader, 1.1 Mb
Overview: This e-single features some of the Times’s best recipes and advice on canning and preserving vegetables and fruit from asparagus to strawberries, and featuring both traditional recipes—like peach preserves, pickled watermelon rind and bread-and-butter pickles—to the more exotic, like a peanut-butter-and-pickle sandwich, brandied plums with cinnamon and vanilla and tomato-preserve ice cream. You will also find canning dos and don’ts, and tips on how to sterilize containers and properly prepare foods to be enjoyed—safely—in the months ahead.
Genre: Non-Fiction > Food & Drink
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