Putting Food by

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 / Annotation
Author 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