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Putting Food By

Fifth Edition

Ruth Hertzberg - Author

Janet Greene - Author

Beatrice Vaughan - Author

ePub eBook | $13.99 | add to cart | view cart
ISBN 9781101539903 | 464 pages | 25 May 2010 | Plume | 18 - AND UP
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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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