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Putting Food by : Fifth Edition
by Ruth Hertzberg and Janet Greene and Beatrice Vaughan


Overview -

"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.  Read more...


 
Paperback - Revised Ed.
  • $17.00
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More About Putting Food by by Ruth Hertzberg; Janet Greene; Beatrice Vaughan
 
 
 
Overview

"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



This item is Non-Returnable.

 
Details
  • ISBN-13: 9780452296220
  • ISBN-10: 0452296226
  • Publisher: Plume Books
  • Publish Date: May 2010
  • Page Count: 454
  • Reading Level: Ages 18-UP
  • Dimensions: 7.98 x 5.28 x 1.19 inches
  • Shipping Weight: 0.92 pounds


Related Categories

Books > Cooking > Methods - Canning & Preserving

 
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