Additional information
by Ruth Hertzberg (Author), Janet Greene (Author), Beatrice Vaughan (Author)
"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
Author Biography
Janet Greene was the Editor-in-Chief of The Stephen Green Press.
Ruth Hertzberg taught Home Economics in New England. Beatrice Vaughan has written nine cookbooks.
Number of Pages: 464
Dimensions: 1.19 x 7.98 x 5.28 IN
Illustrated: Yes
Publication Date: May 25, 2010
