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Putting Food by
by Janet Greene and Ruth Hertzberg and Beatrice Vaughan and Stephen Schmidt


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.
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More About Putting Food by by Janet Greene; Ruth Hertzberg; Beatrice Vaughan; Stephen Schmidt
 
 
 
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

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Details
  • ISBN-13: 9780452296220
  • ISBN-10: 0452296226
  • Publisher: Plume Books
  • Publish Date: May 2010
  • Page Count: 454
  • Reading Level: Ages 18-UP


Related Categories

Books > Cooking > Methods - Canning & Preserving

 
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