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.

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 wrote nine cookbooks. Food historian Stephen Schmidt has been a contributor to Cook's Illustrated.

Reviews
"For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty."-The Boston Globe

"The best and most complete on the subject we've seen."-Herald Examiner (Los Angeles)

"Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes."-The Miami Herald

"An excellent resource."-Los Angeles Times

"Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can't be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies."-The New York Times




Book Information
ISBN 9780452296220
Author Ruth Hertzberg
Format Paperback
Page Count 464
Imprint Penguin Paperbacks
Publisher Penguin Books Ltd
Weight(grams) 420g
Dimensions(mm) 203mm * 135mm * 31mm