The fear of the Lord is the beginning of wisdom: a good understanding have all they that do His commandments: His praise endureth for ever. Psalm 111:10
Item Details:
The Good Cook Preserving Cookbook   Time-Life Books Inc.   From The Good Cook Techniques and Recipes Series     Contents     INTRODUCTION The art of fixing the seasons An overview of preserving possibilities Containers and wrappings for frozen foods The butcher wrap The drugstore wrap A choice of canning jars Simple screw-on tops Using clamped glass lids A covering of paraffin   FREEZING Suspending natural processes The fundamentals of freezing How to blanch vegetables — and why Ready-to-serve vegetables Simple strategies for fruits Convenient packaging of poultry A range of meat-handling techniques Special care for fish   CANNING Heat-imposed protection A primer for home canning A raw-packed favorite Packing uncooked fruit in sugar syrup Advance cooking for tenderness and taste Juices for drinks and syrups High temperatures for low-acid foods   JELLIES AND JAMS Alliances of fruit and sugar The factors in setting A self-setting jelly enhanced with herbs Marmalades: suspensions of peel and pulp Jams: simple blends of crushed fruit and sugar Conserves: imaginative combinations of fruit and flavorings Butters and cheeses: reductions of puréed fruit   VINEGAR AND ALCOHOL PRESERVES Steeping foods in flavor A two-stage technique for pickling Ketchup — an essence preserved by vinegar Combining vegetable relishes Chutneys and other fruit pickles A reciprocal union of fruit and alcohol Progressive melding of just-ripe fruits A rich amalgam of fruit and meat   FAT-SEALING, DRYING AND BRINING Tactics that focus on moisture A protective shield of fat A spectrum of dried flavorings Drying dense foods in warm, moving air The special uses of brine Old-fashioned dill pickles fermented with flavorings Corned beef: a classic of the preserver’s art Adding the distinctive tang of smoke   ANTHOLOGY OF RECIPES Juices, nectars and syrups Jellies and marmalades Jams and conserves Curds, butters and pastes Vinegars and sauces Pickles Chutneys and relishes Preserved fruits and vegetables Preserved meat and fish Standard preparations     176 pages   Most recipes have pictures of demonstration   Two beautiful ribbon bookmarks attached   Slight wear on corners, otherwise EXCELLENT CONDITION.   See our other listings for more great Time-Life Cookbooks!
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Do not be deceived, God is not mocked; for whatever a man sows, that he will also reap. Galations 6:7

Cover slightly worn