Putting food by
Title:
Putting food by
Author:
Greene, Janet C., author.
Personal Author:
Edition:
5th ed.
Physical Description:
vi, 454 pages : illustrations ; 21 cm
Summary:
Offers directions for canning, freezing, drying, pickling, and smoking foods and creating soups, vegetables, main courses, and desserts from preserved foods.
General Note:
Previous edition: by Janet Greene, Ruth Hertzberg, Beatrice Vaughan, 4th ed., newly rev., 1991.
Includes index.
Language:
English
Contents:
Chapters: What is it? -- Why foods spoil -- Altitude and metrics -- Fair warning -- Common ingredients and how to use them -- The canning methods -- Canning fruits -- Canning tomatoes -- Canning vegetables -- Canning meats -- Canning seafood -- Canning convenience foods -- Getting and using a freezer -- Freezing fruits -- Freezing Vegetables -- Freezing meats and seafood -- Freezing convenience foods -- Jellies jams and other sweet things -- Pickles, relishes, and other spicy things -- Curing with salt and smoke -- Drying -- Root-cellaring -- Putting by presents for Christmas.
ISBN:
9780452296220
Format :
Book
