September 1, 2012
The Art of Preserving by Rick Field and Rebecca Courchesne
The Art of Preserving is a cookbook suited for beginning canners. Not only are there recipes for the preserves themselves but there are instructions on what to do with them besides spreading jam on toast. You will learn the entire spectrum of making preserves, both sweet and savory.
Image Sources:
Running Press
Storey Publishing
Studio
Welden Owen
Rodale
Andrews McMeel Publishing
.
