ISBN-10:
0452296226
ISBN-13:
9780452296220
Pub. Date:
Publisher:
Putting Food By: Fifth Edition

Putting Food By: Fifth Edition

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Overview

“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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Product Details

ISBN-13: 9780452296220
Publisher: Penguin Publishing Group
Publication date: 05/25/2010
Pages: 464
Sales rank: 87,696
Product dimensions: 5.30(w) x 7.90(h) x 1.50(d)
Age Range: 18 Years

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 wrote nine cookbooks.

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