Putting Food By

Putting Food ByBy: Ruth Hertzberg, Janet Greene, Beatrice Vaughan 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 foodsfrom fruits and vegetables to meat and seafood. Now, this classic is fully up to date with the twenty first century kitchen. Whether youre preserving to save money or to capture the taste of local,

By: Ruth Hertzberg, Janet Greene, Beatrice Vaughan     

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“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