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 jelliesThe small enclosed space for ice cubes or below 32 F/Zero C storage in some refrigerators sharp freezed will not maintain ... Chests are more of a chore to keep reasonably clear of frost than upright models; however, frost builds up in them less readily than in uprights. Also ... Whether they are chest or upright, self- defrosting freezers are more expensive to buy and to run than manually defrosted freezers.
|Title||:||Putting Food By|
|Author||:||Ruth Hertzberg, Janet Greene, Beatrice Vaughan|
|Publisher||:||Penguin - 2010-05-25|