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Putting Food By Book - 5th Edition
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Putting Food By Book - 5th Edition

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This is the quintessential work on the best ways to can, freeze, pickle, dry, cure and preserve just about anything.
  • Updated 5th edition includes the newest canning procedures, equipment and preparation times
  • Instructions for canning, freezing, salting, smoking, drying and root cellaring
  • Mouthwatering recipes for pickles, relishes, jams and jellies
  • Learn to preserve food with less sugar and salt (recipes included)
  • Well-researched tips on equipment, ingredients, health and safety issues and resources
  • Comprehensive index
  • Greene, Hertzberg and Vaughan
  • 5-1/4" x 8"
  • 454 pp.
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PUTTING FOOD BY BOOK - 5TH EDITION DESCRIPTION
Content

1. What Is It?
2. Why Foods Spoil
3. Altitude and Metrics
4. Fair Warning
5. Common Ingredients and How to Use Them
6. The Canning Methods
7. Canning Fruits
8. Canning Tomatoes
9. Canning Vegetables
10. Canning Meats
11. Canning Seafood
12. Canning Convenience Foods
13. Getting and Using a Freezer
14. Freezing Fruits
15. Freezing Vegetables
16. Freezing Meats and Seafood
17. Freezing Convenience Foods
18. Jellies, Jams and Other Sweet Things
19. Pickles, Relishes and Other Spicy Things
20. Curing with Salt and Smoke
21. Drying
22. Root-Cellaring
23. Putting By Presents for Christmas
Appendix: Where to Find Things
Index


Customer Reviews of Putting Food By Book - 5th Edition
Product Rating: 4.0 out of 5.0(1 reviews)
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- 8/4/2012
said: Tony
"This is a must-have book in any food preserver's library. Not just for canning but for just about all methods of food preservation. There are excellent instructions on building and using a cold smoker. I notice quite a few differences in this new updated edition compared to the old 2nd edition I have and sometimes makes me wonder how we ever survived the back-to-earth movement of the 70s if all that information is now wrong. Still, definitely one of the best How-To books around."
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