Putting Food by

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.

Putting Food By

Cookbooks, Food & Wine

Greene, Janet

Hertzberg, Ruth

Vaughan, Beatrice

Canning & Preserving

Plume

“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

Putting Food By: Fifth Edition

Penguin Publishing Group

Cooking Education & Reference

Dutton

Canning and pickling recipes and instructions.

Pickles, relishes & preserves

S. Greene Press

Putting food by

Hertzberg, R.

Greene, Janet C.

Stephen Greene Press

The number 1 book about all the safe ways to preserve food.

Penguin??Books

Simple directions for canning, freezing, jelly making, drying, root cellaring, pickling, and smoking as well as recipes for soups, vegetables, main courses, and desserts using preserved foods are given

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