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001 9910149204603321
005 20230808200337.0
010   $a0-8487-4826-3
035   $a(CKB)3710000000932953
035   $a(MiAaPQ)EBC6110842
035   $a(Au-PeEL)EBL6110842
035   $a(OCoLC)1142517722
035   $a(EXLCZ)993710000000932953
100   $a20210901d2016      uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 14$aThe All New Ball Book Of Canning And Preserving $eOver 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
210  1$aBirmingham :$cTI Inc. Books,$d2016.
210  4$dİ2016.
215   $a1 online resource (470 pages)
311   $a0-8487-4678-3 
327   $aCover -- Title -- Contents -- Welcome -- The Importance of Acidity in Foods -- Basic Gear -- Choose the Right Jar -- Know Your Altitude -- Canning and Preserving 101 -- Chapter 1: Water Bath Canning -- Jams &amp -- Jellies -- Marmalades &amp -- Preserves -- Fruits &amp -- Butters -- Chutneys &amp -- Relishes -- Salsas &amp -- Sauces -- Tomatoes -- Pickles -- Chapter 2: Fermenting -- Chapter 3: Pressure Canning -- Chapter 4: Freezing -- Chapter 5: Dehydrating -- Chapter 6: Curing and Smoking -- Home Canning Planning Guide -- Metric Equivalents -- Photo Credits -- Copyright.
517   $aAll New Ball Book of Canning and Preserving 
700   $aKitchen$b Ball Home Canning Test$01375828
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910149204603321
996   $aThe All New Ball Book Of Canning And Preserving$93410852
997   $aUNINA