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
|Publisher:||Bantam Doubleday Dell Publishing Group|
About the Author
Ruth Hertzberg taught Home Economics in New England.
Beatrice Vaughan wrote nine cookbooks.
Food historian Stephen Schmidt has been a contributor to Cook's Illustrated