{"product_id":"putting-food-by-fifth-edition-updated","title":"Putting Food by: Fifth Edition (Updated)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPrevious ed.: New York: Dutton, 1991.; Includes bibliographical references and index.; 8; This completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty.\"-- \n\u003ci\u003e\u003cb\u003eThe Boston Globe\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"The best and most complete on the subject we've seen.\"-- \n\u003ci\u003e\u003cb\u003eHerald Examiner\u003c\/b\u003e \u003c\/i\u003e(Los Angeles) \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes.\"-- \n\u003ci\u003e\u003cb\u003eThe Miami Herald\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\"An excellent resource.\"-- \n\u003ci\u003e\u003cb\u003eLos Angeles Times\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Since its publication in 1973, \n\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.\"-- \n\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJanet Greene \u003c\/b\u003ewas the Editor-in-Chief of The Stephen Green Press. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eRuth Hertzberg\u003c\/b\u003e taught Home Economics in New England. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBeatrice Vaughan\u003c\/b\u003e has written nine cookbooks.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"The bible of home canning, preserving, freezing, and drying.\"--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFor decades, \n\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, \n\u003ci\u003ePutting Food By\u003c\/i\u003e shares step-by-step directions to help you do it safely and deliciously. \n\u003cp\u003e\u003c\/p\u003eThis fifth edition of \n\u003ci\u003ePutting Food By\u003c\/i\u003e includes: \n\u003cp\u003e\u003c\/p\u003e- Instructions for canning, freezing, salting, smoking, drying, and root cellaring \n\u003cbr\u003e- Mouthwatering recipes for pickles, relishes, jams, and jellies \n\u003cbr\u003e- Information on preserving with less sugar and salt \n\u003cbr\u003e- Tips on equipment, ingredients, health and safety issues, and resources\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hertzberg, Ruth\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Plume Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2010-05-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Canning \u0026amp; Preserving|Cooking|Reference|House \u0026amp; Home|Sustainable Living\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.92 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780452296220\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780452296220\u003c\/p\u003e","brand":"Plume Books","offers":[{"title":"Default Title","offer_id":51154491769110,"sku":"SP-9780452296220","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780452296220_spiral.png?v=1774947156","url":"https:\/\/lusper.myshopify.com\/products\/putting-food-by-fifth-edition-updated","provider":"Lusperbooks","version":"1.0","type":"link"}