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