Putting Food by
Book - 2010 641.4 Gr 2 On Shelf No requests on this item
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Locations
Call Number: 641.4 Gr
On Shelf At: Downtown Library
Location & Checkout Length | Call Number | Checkout Length | Item Status |
---|---|---|---|
Downtown 2nd Floor 4-week checkout |
641.4 Gr | 4-week checkout | On Shelf |
Downtown 2nd Floor 4-week checkout |
641.4 Gr | 4-week checkout | On Shelf |
"A Plume book."
"The classic work on the best ways to can, freeze, pickle, dry, cure, and preserve. Includes the newest canning procedures, equipment, and preparation times."
Includes index.
Chapters: What is it? -- Why foods spoil -- Altitude and metrics -- Fair warning -- Common ingredients and how to use them -- The canning methods -- Canning fruits -- Canning tomatoes -- Canning vegetables -- Canning meats -- Canning seafood -- Canning convenience foods -- Getting and using a freezer -- Freezing fruits -- Freezing Vegetables -- Freezing meats and seafood -- Freezing convenience foods -- Jellies jams and other sweet things -- Pickles, relishes, and other spicy things -- Curing with salt and smoke -- Drying -- Root-cellaring -- Putting by presents for Christmas.
REVIEWS & SUMMARIES
Summary / AnnotationAuthor Notes
COMMUNITY REVIEWS
complete submitted by jrwren on August 18, 2014, 9:15pm Absolutely everything you need to know about saving food for later. Canning, freezing, curing and root cellaring are all covered. The book goes into great detail and has some recipes to get one started.
Putting submitted by smr on July 5, 2020, 10:56am Putting food
PUBLISHED
New York, N.Y. : Penguin Group, 2010.
Year Published: 2010
Description: vi, 454 p. ; 21 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9780452296220
0452296226
ADDITIONAL CREDITS
Hertzberg, Ruth.
Vaughan, Beatrice.
Schmidt, Stephen.
SUBJECTS
Food -- Preservation.