{"product_id":"putting-food-by-isbn-9780452296220","title":"Putting Food By","description":"\u003cb\u003e“The bible of home canning, preserving, freezing, and drying.”—\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eFor decades, \u003ci\u003ePutting Food By\u003c\/i\u003e 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, \u003ci\u003ePutting Food By\u003c\/i\u003e shares step-by-step directions to help you do it safely and deliciously.\u003cbr\u003e \u003cbr\u003eThis fifth edition of \u003ci\u003ePutting Food By\u003c\/i\u003e includes:\u003cbr\u003e \u003cbr\u003e· Instructions for canning, freezing, salting, smoking, drying, and root cellaring\u003cbr\u003e· Mouthwatering recipes for pickles, relishes, jams, and jellies\u003cbr\u003e· Information on preserving with less sugar and salt\u003cbr\u003e· Tips on equipment, ingredients, health and safety issues, and resources“For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty.”—\u003ci\u003e\u003cb\u003eThe Boston Globe\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“The best and most complete on the subject we’ve seen.”—\u003ci\u003e\u003cb\u003eHerald Examiner\u003c\/b\u003e \u003c\/i\u003e(Los Angeles)\u003cbr\u003e\u003cbr\u003e“Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes.”—\u003ci\u003e\u003cb\u003eThe Miami Herald\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e“An excellent resource.”—\u003ci\u003e\u003cb\u003eLos Angeles Times\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“Since its publication in 1973, \u003ci\u003ePutting Food By\u003c\/i\u003e has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can’t be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies.”—\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eJanet Greene \u003c\/b\u003ewas the Editor-in-Chief of The Stephen Green Press.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRuth Hertzberg\u003c\/b\u003e taught Home Economics in New England.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBeatrice Vaughan\u003c\/b\u003e has written nine cookbooks.","brand":"Plume","offers":[{"title":"Default Title","offer_id":46302246764773,"sku":"NP9780452296220","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780452296220.jpg?v=1767735241","url":"https:\/\/k12savings.com\/es\/products\/putting-food-by-isbn-9780452296220","provider":"K12savings","version":"1.0","type":"link"}