| 000 | 01216nam a2200265 i 4500 | ||
|---|---|---|---|
| 003 | CSPC | ||
| 005 | 20260509151210.0 | ||
| 008 | 260507s2022 ph 000 0 eng d | ||
| 020 | _a9798370348839 | ||
| 040 |
_aCSPC _beng _cCSPC _erda |
||
| 050 | 0 | 0 |
_aTP371.3 _b.H555 2022 |
| 082 | 0 | 0 |
_a641.42 _bH559c |
| 100 | 1 |
_aHillman, Raymond L., _eauthor. |
|
| 245 | 1 | 0 |
_aCanning meat cookbook for beginners / _cRaymond L. Hillman. |
| 264 | 1 |
_a[Place of Publication not identified] : _b[Name of Publisher not identified], _c2022. |
|
| 300 |
_a105 pages ; _c25 cm. |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 505 | 0 | _aThe 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. | |
| 650 | 0 |
_aFood _xPreservation. |
|
| 650 | 0 | _aCanning and preserving. | |
| 942 |
_2ddc _n0 _cBK _h641.42 _iH559c _kCIR _m2022 |
||
| 999 |
_c32523 _d32523 |
||