Pickling is one of the oldest known methods of preserving foods, and a long-time favorite among home canners. This book explains how to make safe and high quality pickles using vegetables and fruits.
Author(s): Barbara H. Ingham
64Pages
This book explains the following topics: preserve white Pear Plums, Grapes, Quinces white, Respass, Pippins, fruits green, oranges and Lemons, Artichokes young, green Walnuts and Lemons, make juyce of Liquorish, Perfume for Cloths, Gloves, make Almond Bisket, dry Apricocks, make Quinces for Pies, make clear Cakes of Plums, make Paste of Oranges and Lemons, make Rasberry Cakes, make Paste of Genoa Citrons, make a French Tart, make Cakes of Pear Plums.
Author(s): NA
NAPages
