"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

Binding Type: Paperback
Publisher: Plume Books
Published: 05/25/2010
ISBN: 9780452296220
Pages: 464
Weight: 0.92lbs
Size: 7.98h x 5.28w x 1.19d