Putting Food By

Author: Ruth Hertzberg
Editor: Penguin
ISBN: 1101539909
File Size: 47,17 MB
Format: PDF, ePub, Mobi
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“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
Language: en
Pages: 464
Authors: Ruth Hertzberg, Janet Greene, Beatrice Vaughan
Categories: Cooking
Type: BOOK - Published: 2010-05-25 - Publisher: Penguin

“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.
Putting Food by
Language: en
Pages: 495
Authors: Ruth Hertzberg, Beatrice Vaughan, Janet C. Greene
Categories: Cooking
Type: BOOK - Published: 1975 - Publisher: E P Dutton

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
Putting Food by
Language: en
Pages: 360
Authors: Ruth Hertzberg, Beatrice Vaughan, Janet C. Greene
Categories: Canning and preserving
Type: BOOK - Published: 1973 - Publisher:

Books about Putting Food by
Putting Food by
Language: en
Pages: 454
Authors: Stephen Schmidt
Categories: Food
Type: BOOK - Published: 2010 - Publisher:

Offers directions for canning, freezing, drying, pickling, and smoking foods and creating soups, vegetables, main courses, and desserts from preserved foods.
Putting Food by
Language: en
Pages: 495
Authors: Ruth Hertzberg, Beatrice Vaughan, Janet C. Greene
Categories: Cooking
Type: BOOK - Published: 1975 - Publisher: E P Dutton

Books about Putting Food by