Putting food by
By: [by] Ruth Hertzberg, Beatrice Vaughan [and] Janet Greene.
Contributors: Vaughan, Beatrice, joint author.; Greene, Janet C., joint author.
Publisher: S. Greene Press
Published: 1973
Place of publication: Brattleboro, Vt
Language: eng
Number of pages: 360
Subjects: Food -- Preservation
Description: 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
Notes: Bibliography (on lining paper)