Putting Food by: Fifth Edition - Paperback

Putting Food by: Fifth Edition - Paperback

SKU: 9780452296220 In Stock
Regular price$27.00

by Ruth Hertzberg (Author), Janet Greene (Author), Beatrice Vaughan (Author)

"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

Author Biography

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.
Number of Pages: 464
Dimensions: 1.19 x 7.98 x 5.28 IN
Illustrated: Yes
Publication Date: May 25, 2010
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by Ruth Hertzberg (Author), Janet Greene (Author), Beatrice Vaughan (Author)

"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

Author Biography

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.
Number of Pages: 464
Dimensions: 1.19 x 7.98 x 5.28 IN
Illustrated: Yes
Publication Date: May 25, 2010

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We deliver your parcel within 2–3 working days. As soon as your package has left our warehouse, you will receive a confirmation by email. This confirmation contains a tracking number that you can use to find out where your package is.

Returns
We offer free returns within 30 days. All you have to do is fill out the return slip that you received in your package and stick the prepaid label on the package.Please note that it can take 2 weeks for us to process your return. We will do our best to complete this process as soon as possible.

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This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).

Warranty

We provide a 2-year limited warranty, from the date of purchase for all our products.

If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.

This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).

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