This deluxe unabridged reprint Legacy Edition of The USDA Complete Guide To Home Canning is a richly illustrated and info-packed instruction manual and recipe book with ideas and processes for traditional food preservation, home canning, and pickling/fermentation. Revised in 2015, this book is sure to make the home food preserver happy.
All three novels from bestselling author Robin Lee Hatcher's Legacy of Faith series together in one collection. Who I Am with You Jessica Mason isn’t looking for love when she meets Ridley Chesterfield. Instead she is still reeling from the tragic, unexpected loss of her husband and daughter—and awaiting the arrival of her unborn child. Ridley Chesterfield is hiding out in Hope Springs, Idaho, avoiding a political scandal and the barrage of false media headlines that have tarnished his good name. The last thing Ridley wants is a relationship—but when fate leads him to form a friendship with his reclusive and pregnant neighbor, he wonders if this small-town hideout might be more of a long-term destination. Cross My Heart When Ashley Showalter and Ben Henning meet on Ashley’s horse rescue farm, they quickly discover how much they have in common. Both were raised by single moms. Both want to help where they see a need. And both work with horses in the Boise valley. The more time they spend together, both Ashley and Ben have the feeling that there could be something more between them. But Ben is a recovering alcoholic with five years of sobriety behind him, while Ashley’s brother is an opioid addict residing in court-ordered rehab. Holding fast to the belief that addicts can never be cured, Ashley has promised herself she will never walk knowingly into the chaos created by addiction. Will her brother’s mistakes and the pain of her past jeopardize her future with Ben? How Sweet It Is Businessman Jed Henning made his fortune with help from his brother Chris, but Chris has since disappeared. While searching for him in Boise, Jed goes to see the apartment where his great-great-grandparents lived as newlyweds in the late 1920s and discovers it’s available for rent. The attractive landlady, Holly Stanford, happens to need a tenant. Holly runs the restaurant left to her by her great aunt and uncle. Although struggling to keep it afloat, Holly still finds time to give back to the community, working with women in a local shelter. But what Jed never suspects is that Holly is the one person who might help him find his missing brother . . . while at the same time helping him find the happiness and contentment he longs for.
The writing of the stories in this book has been my life raft in the biggest storm of my life. A storm that may very well have pulled me under without my journey into the past keeping me on an even keel. This book has so many things written into each story. They are written with love and some of the happiest memories of the past that I can ever begin to recall. Some with sadness for what once was but will never to be again. I relate to the people that have read my stories in the small town news paper of which they have been published, because I am one of them. I cannot tell you how many people have told me how the things I have written have also flooded their heart and souls with memories they thought were long since forgotten. I am also in the process of writing a novel titled The Good Old Boys Club, Corruption in Small Town America. I am hoping to have it completed by the end of 2007. I am presently compiling another book of the Legacy Of Love stories. One half of those stories will have appeared in the paper and the other half will not have been read until the book is published. I think every one deserves a surprise.
"This book serves up the American cookbook as a tasty sampler of history, geography, and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods)"--Provided by publisher.
Are you interested in learning how to can food or to try new recipes for canning food? Do you enjoy both savory and sweet canned goods? Rebecca Lindamood has the recipes for you! Rebecca will not only teach you how to can food with basic recipes, but she will provide alternative versions to take your canned food flavors up a notch. She will also provide recipes that highlight these unique flavor combinations so you can make use out of every canned good! From jams, jellies and preserves to pickles and relishes to drunken fruit and pressure canning, this book has something for everyone. Some recipes will require the use of pressure canners, but not all. Make your mama proud but don't tell her you can can better than her!
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period. Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it’s during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables
