Putting Food by: Fifth Edition - Ruth Hertzberg

For more than 30 years, Putting Food By has been the go-to resource for preserving foods. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. nThe bible of home canning, preserving, freezing, and drying.--The New York Times nFor 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. n nThis fifth edition of Putting Food By includes: n n- Instructions for canning, freezing, salting, smoking, drying, and root cellaring n- Mouthwatering recipes for pickles, relishes, jams, and jellies n- Information on preserving with less sugar and salt n- Tips on equipment, ingredients, health and safety issues, and resourcesn