Putting food by
by Ruth Hertzberg
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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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Food, Preservation, canning, food storage, storing food, CookingShowing 6 featured editions. View all 6 editions?
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Putting food by
1975, Stephen Greene Press
in English
- 2d ed., rev. and enl.
0828902526 9780828902526
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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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| December 17, 2022 | Edited by ImportBot | import existing book |
| February 13, 2020 | Edited by MARC Bot | remove fake subjects |
| February 9, 2011 | Edited by EdwardBot | add lending subjects |
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