Format: Paperback  

ISBN: 978-0452296220

Pages: 464

Copyright Year:

Availability: Usually ships within 24 to 48 hours unless otherwise noted in the product description.

For more than 30 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 jellies