{ "item_title" : "Putting Food by", "item_author" : [" Ruth Hertzberg", "Janet Greene", "Beatrice Vaughan "], "item_description" : "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", "item_img_path" : "https://covers1.booksamillion.com/covers/bam/0/45/229/622/0452296226_b.jpg", "price_data" : { "retail_price" : "18.00", "online_price" : "18.00", "our_price" : "18.00", "club_price" : "18.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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