| #43332 in Books | Penguin Group Usa | 2010-05-25 | 2010-05-25 | Original language:English | PDF # 1 | 8.00 x3.30 x5.30l,.92 | File type: PDF | 464 pages | Updated 5th edition includes the newest canning procedures, equipment and preparation times | Instructions for canning, freezing, salting, smoking, drying and root cellaring||6 of 6 people found the following review helpful.| Astonishing amount of information|By C. G. King|As home gardening and using local produce become more popular again, preserving it correctly is critical and here's all the info your mother may not have taught you. This book has so much valuable information, I'll be reading and rereading for a long time. With a mantra of safety first, various processes are described in detail,||“For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty.”—The Boston Globe||“The best and most complete on the subject we’ve seen.”&mda
“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, sea...
You can specify the type of files you want, for your device.Putting Food By: Fifth Edition | Ruth Hertzberg, Janet Greene, Beatrice Vaughan. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
