By Amelia Jeanroy

Precis: offers step by step directions on canning and conserving various fruit and veggies, and comprises 100 recipes for such goods as pear-raspberry jam, fowl inventory, and baked beans.

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Additional info for Canning & Preserving for Dummies 2nd Edition

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Indianapolis, Indiana Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600.

Com and also writes a weekly farm newsletter that provides homemade recipes to help her readers store and use their summer bounty. Karen Ward: The author of Pickles, Peaches, and Chocolate, Karen is a life-long home canner, home economist, and recipe developer. In addition to judging preserved food at the San Diego County Fair each year, Karen teaches canning and preserving to men and women of all ages. Karen has been a featured guest on many television shows, including QVC and HGTV's Smart Solutions.

When purchasing quality knives, look for two options: stamped or forged blades and blades made of stainless or high carbon steel (tempered steel knives are no longer the epitome of high quality cutlery). Ceramic is another high quality knife, but these high priced knives are easier to damage than their steel counterparts. Also, if you select knives that are balanced, the knife will do the work for you. Properly caring for your knives protects your investment. Keep your knives razor-sharp. Store them in a block or a magnetic knife storage strip so they don't touch each other.

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