Putting Food By
Author: Hertzberg, Ruth
ISBN: 9780452296220
Publisher: Penguin Group USA
Year first published: 25 May 2010
Pages: 464
Format: Paperback / softback
"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
ISBN: 9780452296220
Publisher: Penguin Group USA
Year first published: 25 May 2010
Pages: 464
Format: Paperback / softback
"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
