| #32775 in Books | Penguin Group Usa | 2010-05-25 | 2010-05-25 | Original language:English | PDF # 1 | 8.00 x3.30 x5.30l,.92 | File Name: 0452296226 | 464 pages | Updated 5th edition includes the newest canning procedures, equipment and preparation times | Instructions for canning, freezing, salting, smoking, drying and root cellaring
||0 of 0 people found the following review helpful.| Excellent reference book|By Elaine K. Fehringer|Such a thorough book on canning, freezing, dehydrating. Takes the guesswork out of storing food for another day in time.|1 of 1 people found the following review helpful.| Awesome helpful book|By Mary Paulsen|I have used an earlier edition of this book for over 40 years. As a y
“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, se...
You easily download any file type for your device.Putting Food By: Fifth Edition | Ruth Hertzberg, Janet Greene, Beatrice Vaughan. I really enjoyed this book and have already told so many people about it!
