Freezing & Canning Cookbook [Hardcover] Edited by Nell B. Nichols

Description

The “Freezing & Canning Cookbook,” edited by Nell B. Nichols, is a classic culinary guide published by Doubleday & Company, Inc. in 1963. This cookbook, a product of the Farm Journal, offers a treasure trove of prized recipes from the farms of America. With its focus on food preservation, it provides detailed instructions on freezing and canning a wide variety of fruits and vegetables, ensuring that seasonal produce can be enjoyed year-round. The hardcover edition features a sturdy beige cover with a green spine, embossed with gold lettering. The book spans numerous pages filled with practical advice, vivid photographs, and step-by-step guides, making it a valuable resource for both novice and experienced home preservers. Although the illustrator is not specified, the book’s visual elements complement its comprehensive content. This first edition is an essential collectible for those interested in traditional food preservation methods and American culinary history.