Putting Food By: Fifth Edition

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9780452296220: Putting Food By: Fifth Edition

“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

"synopsis" may belong to another edition of this title.

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.

Review:

“For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty.”—The Boston Globe

“The best and most complete on the subject we’ve seen.”—Herald Examiner (Los Angeles)

“Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes.”—The Miami Herald

“An excellent resource.”—Los Angeles Times

“Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can’t be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies.”—The New York Times

"About this title" may belong to another edition of this title.

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Book Description Softcover. Book Condition: New. The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time. ?Covers canning, freezing, salting, smoking, drying, and root cellaring ?Includes mouthwatering recipes for pickles, relishes, jams, and jellies. Bookseller Inventory # 5371545

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Book Description Penguin Books Ltd, United Kingdom, 2011. Paperback. Book Condition: New. 5th Updated ed.. Language: English . Brand New Book. For more than thirty years, Putting Food By has been the go-to resource for preserving foods - from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today s hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time. Bookseller Inventory # AAS9780452296220

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Book Description Penguin Books Ltd, United Kingdom, 2011. Paperback. Book Condition: New. 5th Updated ed.. Language: English . Brand New Book. For more than thirty years, Putting Food By has been the go-to resource for preserving foods - from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today s hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time. Bookseller Inventory # AAS9780452296220

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