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Putting food by

text Putting food by

Greene, Janet C.

Summary

Offers directions for canning, freezing, drying, pickling, and smoking foods and creating soups, vegetables, main courses, and desserts from preserved foods.

Contents
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 -- Ca... Read more
Format
text
Description
vi, 454 p. ; 21 cm.
Publisher
Penguin Group 2010
MARC Permalink

Available Copies

Library Location Status
Woodmere (Main Branch) 641.4 GRE in Adult Non-fiction Available

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