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Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers (A Cookbook)
(Paperback)
By Holly Capelle
The Essential Canning Cookbook: Water Bath and Pressure Canning Recipes for Every Season
(Hardback)
By Molly Bravo
The Japanese Art of Pickling & Fermenting: Preserving vegetables and family traditions
By Yoko Nakazawa
The Modern Pioneer Pantry: A Complete Guide to Preserving Food
By Author Mary Bryant Shrader
Amish Canning & Preserving: How to Make Soups, Sauces, Pickles, Relishes, and More
By Laura Anne Lapp
The Complete Book of Home Canning
By The United States Department of Agriculture
WECK Home Preserving: Made-from-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and More
By Stephanie Thurow
52 Unique Techniques for Stocking Food for Preppers: A Strategy a Week to Help Stock Your Pantry for Survival
By David Nash
Basics Basics Home Freezing Handbook
By Carol Bowen
Ferment: Slow Down, Make Food to Last
By Mark Diacono
Fermentation for Life: 100 Easy Japanese Inspired Recipes Using Probiotic-Rich Ingredients
By Misa Enomoto
Foolproof Freezer: 60 Fuss-Free Dishes that Make the Most of Your Freezer
By Rebecca Woods
Handmade Pickles & Preserves: Traditional accompaniments for meat, cheese or fish
By Tracklements
How to Store Your Garden Produce: The Key to Self-Sufficiency
(Paperback, 3rd edition)
By Piers Warren
I Love Jam
By Rachel Saunders
Make your own bacon and ham and other salted, smoked and cured meats
By Paul Peacock
Nukazuke: The Japanese Art of Fermented Pickling
By Nami Yamada
Out of the Bottle: Easy and Delicious Recipes for Making and Using Your Own Preserves
By Sally Wise
Preserves: A beginners guide to making jams and jellies, chutneys and pickles, sauces and ketchups, syrups and alcoholic sips
By Jill Nice
Pressure Canning for Beginners: A Step-by-Step Guide to Preserving Tomatoes, Vegetables and Meat the Safe, Fast and Easy Way
By Angi Schneider
The Beginner's Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables
By Janet Chadwick
The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
(Paperback, Third Edition)
By Linda Ziedrich
Beginner's Guide to Making and Using Dried Foods
Canning Essentials
By Jackie Callahan Parente
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