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Over 50 recipes for refrigerating, freezing, and canning pickles and relish. 32 pg.
Note: Booklet has a hole in the center for display purposes.
Most of the recipes that follow are for fresh-pack pickles: produce prepared and packed raw into jars. Often vegetables are short-brined - salted and allowed to stand for a few hours - before packing. This makes them crisp. Then a boiling syrup or brine is poured over them. The jars are sealed and processed briefly in a canner, unless they are to be refrigerated or frozen.
Copyright permission by Storey Communications.