Putting Food By--Fifth Edition by Janet Greene and Ruth Hertzberg and Beatrice Vaughan

  • Tennessee vegetable soup base

    from Putting Food By Putting Food By by Janet Greene and Ruth Hertzberg and Beatrice Vaughan

    • Categories: Soups; Cooking ahead; American South; Vegan; Vegetarian
    • Ingredients: tomatoes; corn; okra
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  • ISBN 10 0452296226
  • ISBN 13 9780452296220
  • Published May 25 2010
  • Format Paperback
  • Page Count 464
  • Language English
  • Edition 5th
  • Countries United States
  • Publisher Plume
  • Imprint Plume Books

Publishers Text

The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long. For more than thirty years, Putting Food By has been the go-to-resource for preserving foods--from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time.

  • Covers canning, freezing, salting, smoking, drying, and root cellaring
  • Includes mouthwatering recipes for pickles, relishes, jams, and jellies

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