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About this item
Edition: 5 Edition
Number of Pages: 454
Genre: Cooking + Food + Wine
Publisher: Plume Books
Age Range: Teen
Book theme: Canning & Preserving
Author: Ruth Hertzberg & Janet Greene & Beatrice Vaughan
Street Date: May 25, 2010
Item Number (DPCI): 247-53-1495
"The bible of home canning, preserving, freezing, and drying."--The New York TimesFor 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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