A01=Beatrice Vaughan
A01=Janet Greene
A01=Ruth Hertzberg
Age Group_Uncategorized
Age Group_Uncategorized
Author_Beatrice Vaughan
Author_Janet Greene
Author_Ruth Hertzberg
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beginner cookbooks for adults
canning
canning and preserving
canning and preserving books
canning book
canning book for beginners
canning books
canning cookbook
canning recipe book
Category1=Non-Fiction
Category=WBW
cookbook
cookbooks for beginners
cooking
COP=United Kingdom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fermentation
fermentation book
fermenting
food gift
food gifts
food preservation
food preservation book
food storage
home preserving
homestead
homesteading
homesteading books
jam
Language_English
PA=Not available (reason unspecified)
pickling
pickling book
preserving
preserving food
pressure canning
Price_€10 to €20
PS=Active
softlaunch
steam canner
sustainability
sustainable
sustainable living
sustainable living books
Product details
- ISBN 9780452296220
- Weight: 380g
- Dimensions: 135 x 202mm
- Publication Date: 25 May 2010
- Publisher: Penguin Books Ltd
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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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.
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.
