Putting Food By (Paperback)

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ITEM# 12383865

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    ITEM#: 12383865

    Janet Greene was the Editor-in-Chief of The Stephen Green Press.
    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
    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

    Specs

    ISBN 9780452296220
    Genre COOKING / Methods / Canning & Preserving
    Format Paperback
    Pages 454
    Publisher Date 2010-05-25 00:00:00.0
    Publisher Plume
    Copyright Year 2010
    Height 8.0 in
    Wdth 5.5 in
    Thickness 1.25 in
    Unit weight 0.95 lb
    Language English
    Edition Number 5
    Audience General/trade
    Authors Greene, Janet
    Country of Origin United States

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    • Get all you can, and can all you get!

      Putting Food By is as necessary to the home-canning library as the historical stand-by Ball Blue Book. This family classic – now updated to a fifth edition – is the essential guide for everybody from old pros that have been canning since they could clutch a hot mitt to beginning canners who still aren’t sure which end of the jar goes up. Opening with a brief overview of the home-preserving process, the authors go on to detail the scientific components of canning, salting, drying, and pickling processes. Emphasis is placed on the reader understanding the “why” behind all of these activities, so that home preserves of any kind can be made without error and with complete comprehension of the simple science behind it all. This handy compendium provides not only detailed instructions for the rudiments of canning everything from applesauce to beef stew, but each chapter is replete with recipes and variations on a theme. In a time when cutting down on waste and preserving at home are in vogue, this simple guide is an indispensable reference.

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