Preserving Food – A Beginner’s Guide to Pickles, Chutneys and Sauces

So this book is going to tell you how to make the best use of all those extra vegetables and fruit in your garden, and turn them into a valuable food source, which can be eaten later. There is absolutely no fruit and vegetable, which has not been turned into a pickle, chutney, jam, jelly or conserve, by some cook. More

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