Canning meat cookbook for beginners / Raymond L. Hillman.
Material type:
TextPublisher: [Place of Publication not identified] : [Name of Publisher not identified], 2022Description: 105 pages ; 25 cmContent type: - text
- unmediated
- volume
- 9798370348839
- 641.42 H559c
- TP371.3 .H555 2022
Contents:
The curious origins of canning -- Getting to know your pressure canner -- How to can beef, pork, lamb, venison and more -- Frequently asked questions -- Recipes introduction -- Beef and pork -- Venison & Rabbit -- Chicken & Turkey -- Soups, stocks and broths -- Soup & Sauce basic recipes for any meat.
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Books
|
Main Library | Circulation Section | CIR 641.42 H559c 2022 (Browse shelf(Opens below)) | 1-1 | Available | 031803 |
Browsing Main Library shelves, Shelving location: Circulation Section Close shelf browser (Hides shelf browser)
|
|
No cover image available | No cover image available |
|
|
|
||
| CIR 641.3374 P29c 2008 Chocolate epiphany : exceptional cookies, cakes, and confections for everyone / | CIR 641.392 G959f 2016 Fish as food / | CIR 641.42 F811w 2023 Water bath canning and preserving cookbook for beginners / | CIR 641.42 H559c 2022 Canning meat cookbook for beginners / | CIR 641.5 A77 2019 3G handy guide : prepare dishes using basic methods of cookery. | CIR 641.5 A77 2019 3G handy guide : prepare dishes using basic methods of cookery. | CIR 641.5 C897 2006 Culinary essentials |
The curious origins of canning -- Getting to know your pressure canner -- How to can beef, pork, lamb, venison and more -- Frequently asked questions -- Recipes introduction -- Beef and pork -- Venison & Rabbit -- Chicken & Turkey -- Soups, stocks and broths -- Soup & Sauce basic recipes for any meat.
There are no comments on this title.
Log in to your account to post a comment.