Putting food by
by Ruth Hertzberg
- 7 Want to read
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
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Previews available in: English
Subjects
Food, Preservation, canning, food storage, storing food, Cooking| Edition | Availability |
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Putting food by
1975, Stephen Greene Press
in English
- 2d ed., rev. and enl.
0828902526 9780828902526
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Book Details
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Work Description
The fourth edition of this classic guide to freezing, canning, and preserving food includes new information on freezing for the microwave, making Christmas presents, canning convenience food, and kitchen equipment. Reprint. Excellent book which convers many aspects of food storage techniques.
533 pages
Publisher: S. Greene Press; Enlarged 3rd edition (1982)
Paperback: 432 pages
Publisher: Plume; 4 Revised edition (February 1, 1992)
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- Created April 1, 2008
- 10 revisions
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| December 16, 2024 | Edited by MARC Bot | import existing book |
| October 5, 2020 | Edited by MARC Bot | import existing book |
| June 24, 2015 | Edited by Kathy Duba | Edited without comment. |
| August 12, 2011 | Edited by ImportBot | add ia_box_id to scanned books |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |