The digital eBook version of this cookbook is on sale this week only!
Click the book cover above, select your eBook reader and download, or click one of the handy links below to download directly from the seller...
(reduction coming soon!)
Here's a sample recipe from the cookbook...
Grandma Klamm’s Peach Butter
10 c. peaches, peeled, pitted and quartered
5 c. sugar
1-1/2 t. cinnamon
1/2 t. nutmeg
12 1-pint canning jars and lids, sterilized
Working in batches, purée peaches in a blender; transfer to a slow cooker. Stir in sugar and spices. Cover and cook on low setting for 6 to 8 hours, raising lid so it is partially ajar about one hour before done. Peach butter is ready when it reaches desired consistency and turns a rich medium brown. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling-water bath for 10 minutes; set jars on a towel to cool. Check for seals. Makes about 12 jars.
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