Putting Food By

Putting Food By

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The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time. ?Covers canning, freezing, salting, smoking, drying, and root cellaring ?Includes mouthwatering recipes for pickles, relishes, jams, and jellieswe intend to can. ... ALTITUDE AND WATERa#39;S BOILING POINT (WITH METRICS) We add processing time. ... The descriptions of simmer range from the French cooka#39;s a€œmaking the pot smilea€ on up to the one we mean when we say to simmer: anbsp;...

Title:Putting Food By
Author:Ruth Hertzberg, Janet Greene, Beatrice Vaughan
Publisher:Penguin - 2010-05-25


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