Hillman, Raymond L., <br/><br/>
Canning meat cookbook for beginners /  
Raymond L. Hillman. 
 - 105 pages ;  25 cm. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9798370348839 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Preservation.<br/>Canning and preserving.
<br/><br/><label>LC Class. No.: </label>TP371.3  / .H555 2022 
<br/><br/><label>Dewey Class. No.: </label>641.42  / H559c