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Putting Food By: Fifth Edition Paperback – May 25, 2010
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“For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty.”—The Boston Globe
“The best and most complete on the subject we’ve seen.”—Herald Examiner (Los Angeles)
“Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes.”—The Miami Herald
“An excellent resource.”—Los Angeles Times
“Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can’t be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies.”—The New York Times
About the Author
JANET GREENE was the Editor-in-Chief of The Stephen Green Press.
RUTH HERTZBERG taught Home Economics in New England.
BEATRICE VAUGHAN wrote nine cookbooks.
Top customer reviews
It contains all you need to know about canning
I ahve really learned alot about canning and other types of keeping food for long periods of time .
It is really useful if you have a large family but even if there are two of you (which is my case ) you can do a lot of stuff that you wouldn't do without this book .
My pantry is full of canned items Also easy fridge "canning.
Great. recipes and easy how to directions ,
I would reccomend this book highly for anyone from new "canners to seasoned ones .
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