Putting Food By

<p><strong>"The bible of home canning, preserving, freezing, and drying."&mdash;<em>The New York Times</em></strong><br /> <br />For decades, <em>Putting Food By</em> has been the one-stop source for everything the home cook needs to know about preserving foods&mdash;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, <em>Putting Food By</em> shares step-by-step directions to help you do it safely and deliciously.<br /> <br />This fifth edition of&nbsp;<em>Putting Food By</em> includes:</p> <p>&bull; Instructions for canning, freezing, salting, smoking, drying, and root cellaring<br />&bull; Mouthwatering recipes for pickles, relishes, jams, and jellies<br />&bull; Information on preserving with less sugar and salt<br />&bull; Tips on equipment, ingredients, health and safety issues, and resources</p>