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Chargement... Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades, and Morepar Linda J. Amendt
Penguin Random House (339) Chargement...
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Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.42Technology Home and family management Food And Drink Food Preservation Canning, Preserving, PicklingClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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I don't like that all of the recipes call for liquid pectin, which I don't use. Also, most of the jams, marmalades and preserves call for butter. I think the idea of putting butter into a jam is just disgusting (not to mention totally not vegan). ( )