Putting Food By

Fifth Edition

Ruth Hertzberg, Janet Greene, Beatrice Vaughan , Stephen Schmidt

$45

Paperback

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English

Penguin Paperbacks
25 May 2010

Preserving & freezing

""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

By: Ruth Hertzberg, Janet Greene, Beatrice Vaughan
Edited by: Stephen Schmidt
Imprint: Penguin Paperbacks
Country of Publication: United Kingdom
Edition: 5th
Dimensions: Height: 202mm, Width: 135mm, Spine: 32mm
Weight: 380g
ISBN: 9780452296220
ISBN 10: 0452296226
Pages: 464
Publication Date: 25 May 2010
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Janet Greene was the Editor-in-Chief of The Stephen Green Press. Ruth Hertzberg taught Home Economics in New England. Beatrice Vaughan has written nine cookbooks.

Reviews for Putting Food By: Fifth Edition

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. Herald Examiner (Los Angeles) Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes. The Miami Herald An excellent resource. Los Angeles Times Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can t be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies. The New York Times