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“The bible of home canning, preserving, freezing, and drying.”—The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: · Instructions for canning, freezing, salting, smoking, drying, and root cellaring · Mouthwatering recipes for pickles, relishes, jams, and jellies · Information on preserving with less sugar and salt · Tips on equipment, ingredients, health and safety issues, and resources From the Trade Paperback edition.
Offers directions for canning, freezing, drying, pickling, and smoking foods and creating soups, vegetables, main courses, and desserts from preserved foods
Putting a "Lid" on Food-On-The-Stove-Fires was written to be a simple guideline for any and all fire departments wishing to make a direct impact on the reduction of stove top-pan fires which will ultimately reduce civilian and firefighter injuries, fatalities, and the loss of property throughout the country. The guideline is based on the recognition and use of available high end heat limiting technology (HEHLT) that can be installed on all electric coil type burners used for cooking. The premise is that the heat limiting sensor technology used in a conventional electric coil burner can stop the maximum heat at below the auto-ignition temperatures for normal cooking oils, hence eliminating the chance for pan fires to occur. The guideline provides for a step by step process that is simple to use, and that every fire prevention office can put together for senior management (e.g. Fire Chief).
With simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put ’em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.
A lavishly illustrated revision of a top-selling primer invites readers to develop healthier, more environmentally friendly, and self-sufficient living skills that are less reliant on technology, in a resource that shares step-by-step instructions for such capabilities as raising chickens, making cheese, and building a log cabin.

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