Ebook: Canning in the modern kitchen: more than 100 recipes for canning and cooking fruits, vegetables, and meats

Introduction -- Chapter 1 (basic fruits and vegetables) -- Chapter 2 (jams, jellies, preserves, and other sweets) -- Chapter 3 (pickles) -- Chapter 4 (relish, chutney, and salsa) -- Chapter 5 (sauces, butters, and marinades) -- Chapter 6 (juices and soups) -- Chapter 7 (meat and fish) -- Chapter 8 (freeze these) -- Acknowledgments -- Index.;"Presents over one hundred techniques for canning and preserving sauces, fruits, and vegetables, and provides recipes using these preserved foods, including corn pudding, endive fig boats, Asian vegetable soup, barbecued pork chops, and caramel pear tarts." --