25,82 €
28,69 €
-10% with code: EXTRA
Putting Food by
25,82 € 
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"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…
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- Author: Ruth Hertzberg
- Publisher: Plume Books
- ISBN-10: 0452296226
- ISBN-13: 9780452296220
- Format: 13.4 x 20.3 x 3 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
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"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
The promotion ends in 
- Author: Ruth Hertzberg
- Publisher: Plume Books
- ISBN-10: 0452296226
- ISBN-13: 9780452296220
- Format: 13.4 x 20.3 x 3 cm, softcover
- Language: English English
"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
- 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
Reviews