Putting Food by

<b>The bible of home canning preserving freezing and drying.--<i>The New York Times</i></b> <p/>For decades <i>Putting Food By</i> 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 <i>Putting Food By</i> shares step-by-step directions to help you do it safely and deliciously. <p/>This fifth edition of <i>Putting Food By</i> includes: <p/>- Instructions for canning freezing salting smoking drying and root cellaring<br>- Mouthwatering recipes for pickles relishes jams and jellies<br>- Information on preserving with less sugar and salt<br>- Tips on equipment ingredients health and safety issues and resources