Putting Food By: Fifth Edition
Once described by The New York Times as 'the bible of home canning, preserving, freezing, and drying', this long-running guide has earned its place on the kitchen shelf many times over. Whether you're trying to stretch your budget further or simply want to capture the flavour of summer tomatoes or autumn plums before they disappear, this book gives you the knowledge to do it properly. And safely. That last part matters more than people often realise. This fifth edition has been brought fully up to date for the modern home cook, covering everything from canning and freezing to salting, smoking, drying, and root cellaring. It's a genuinely broad range of techniques, and the step-by-step instructions make even the more involved methods feel approachable. You'll also find a solid collection of recipes for pickles, relishes, jams, and jellies, the kind that make you want to get started straight away. For those watching their intake, there's useful guidance on reducing sugar and salt without compromising results. Practical notes on equipment, ingredients, and food safety round things out, so you're never left guessing. This is the sort of book that rewards repeated use, growing more valuable the more you cook with it.
- Author: Ruth Hertzberg
- Publisher: Penguin USA
- Genre: Home Improvement
- ISBN: 978-0452296220
- Pages: 464 pages