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Pickling Vegetables

Jeanne Brandt ,
$3.75

The 2015 edition has three new recipes and updated preservation information for improved product quality and safety.

Describes the equipment and ingredients needed for pickling, and how to pack jars, process vegetables, and store the pickled results. Includes 17 recipes, processing times for various altitudes, and a safety checklist.

Produced by Oregon State University. Reviewed by WSU specialist Lizann Powers-Hammond.

Department(s): Agriculture
Pages / Length: 20

Revision Date: 2015-08-01
Publication Date: 1989-05-01
Copies in Stock: 282





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