Ball Blue Book of Canning and Preserving Recipes

Dr. Sanjita Mishra (born May 10, 1975) is an Assistant Professor and Head of the Department of Post Graduate department of Odia literature and language at S.B. Women's Autonomous College, Cuttack, India. Her research articles, literary criticisms and essays on language, literature and culture have been published in various journals. She has published two books in Odia on literary criticism. She is a member of Odia Gabeshana Parishada and Utkal Sahitya Samaj and sub-editor of Chirasrota Mahanadi.

This Ball Blue Book is a fascinating handbook for canning and preserving, providing traditional recipes and handy tips for how to use a wide variety of jars to conserve different foods.
This classic volume is a must-read guide for anyone who wants to learn the art of canning and preserving their own food or for old hands who are looking for fresh inspiration and recipe tips. Charts and diagrams will assist you with calculating portion sizes and understanding the traditional uses for different jars. From canning methods for fruit, vegetables, and meat, to ideas for preservative combinations, the Ball Blue Book Of Canning And Preserving Recipes includes a wide range of instructions.

The contents of this fascinating volume include:
1. Preserving and Canning Food: Jams, Jellies and Pickles,

2. Things Every Home Canner Should Know

3. Vegetables

4. Soups



Read & Co. Books has proudly republished this classic text in a new edition, including a specially commissioned introduction on preserving food. This volume is not to be missed by those interested in traditional recipes and methods of food preservation.