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Fine Preserving: Jams and Jellies, Pickles and Relishes, Conserves and Chutneys and Brandied Fruits for City and Country Cooks
Provides recipes for making jams, jellies, pickles, relishes, conserves, chutneys, marmalades, ketchups, vinegars, and brandied fruit
- GenresCookbooks
132 pages, Paperback
First published June 9, 1967
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