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Putting Food By:Fifth Edition
[Paperback - 2010]
ruth hertzberg
On Demand
Availability in 4-6 weeks on receipt of order
List Price: $20
Our Price: Rs.3695 Rs.3141
Standard Discount: 15%
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Category: Cooking
Sub-category: Miscellaneous
Additional Category: General - Home & Interior
Publisher: Plume | ISBN: 9780452296220 | Pages: 464
Shipping Weight: .397 | Dimensions: 5.27 x 1.22 x 7.95 inches

Description

“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

About the Author

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.

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