Putting Food By: Fifth Edition

Putting Food By: Fifth Edition

<p><b>“The bible of home canning, preserving, freezing, and drying.”—<i>The New York Times</i></b><br> <br>For decades, <i>Putting Food By</i> 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, <i>Putting Food By</i> shares step-by-step directions to help you do it safely and deliciously.<br> <br>This fifth edition of <i>Putting Food By</i> includes:<br> <br>·         Instructions for canning, freezing, salting, smoking, drying, and root cellaring<br>·         Mouthwatering recipes for pickles, relishes, jams, and jellies<br>·         Information on preserving with less sugar and salt<br>·         Tips on equipment, ingredients, health and safety issues, and resources</p>