Putting Food By: Fifth Edition

“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

• Gene Logsdon's Practical Skills: A Revival of Forgotten Crafts, Techniques, and Traditions
• The Dark Secrets of SHTF Survival: The Brutal Truth About Violence, Death, & Mayhem You Must Know to Survive
• Gardening When It Counts: Growing Food in Hard Times (Mother Earth News Wiser Living Series)
• Cold Times: How to Prepare for the Mini Ice Age
• The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More
• Alton's Antibiotics and Infectious Disease: The Layman's Guide to Available Antibacterials in Austere Settings
• The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
• The Amish Canning Cookbook: Plain and Simple Living at Its Homemade Best
• Stocking Up: The Third Edition of America's Classic Preserving Guide
• Backyard Winter Gardening: Vegetables Fresh and Simple, in Any Climate Without Artificial Heat or Electricity the Way It's Been Done for 2,000 Ye