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.
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