Putting Food By Paperback by Ruth Hertzberg

Product Details

• Publisher: Plume (2010-05-25)
• Language: English
• Paperback: 464 pages
• ISBN-13: 9780452296220
• Item Weight: 374.22 grams
• Dimensions: 7.95 x 5.25 x 1.15 cm

“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

About the Author

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.