Putting Food By

Fifth Edition

Nonfiction, Food & Drink, Canning & Preserving, Reference, Home & Garden, The Home
Cover of the book Putting Food By by Ruth Hertzberg, Janet Greene, Beatrice Vaughan, Penguin Publishing Group
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Author: Ruth Hertzberg, Janet Greene, Beatrice Vaughan ISBN: 9781101539903
Publisher: Penguin Publishing Group Publication: May 25, 2010
Imprint: Plume Language: English
Author: Ruth Hertzberg, Janet Greene, Beatrice Vaughan
ISBN: 9781101539903
Publisher: Penguin Publishing Group
Publication: May 25, 2010
Imprint: Plume
Language: English

“The bible of home canning, preserving, freezing, and drying.”—The New York Times

For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously.

This fifth edition of Putting Food By includes:

· Instructions for canning, freezing, salting, smoking, drying, and root cellaring
· Mouthwatering recipes for pickles, relishes, jams, and jellies
· Information on preserving with less sugar and salt
· Tips on equipment, ingredients, health and safety issues, and resources

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

“The bible of home canning, preserving, freezing, and drying.”—The New York Times

For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously.

This fifth edition of Putting Food By includes:

· Instructions for canning, freezing, salting, smoking, drying, and root cellaring
· Mouthwatering recipes for pickles, relishes, jams, and jellies
· Information on preserving with less sugar and salt
· Tips on equipment, ingredients, health and safety issues, and resources

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