Putting Food By - Janet Greene [0]
Title Page
Copyright Page
Chapter 1 - What Is It?
Chapter 2 - Why Foods Spoil
Chapter 3 - Altitude and Metrics
Chapter 4 - Fair Warning
Chapter 5 - Common Ingredients and How to Use Them
Chapter 6 - The Canning Methods
Chapter 7 - Canning Fruits
Chapter 8 - Canning Tomatoes
Chapter 9 - Canning Vegetables
Chapter 10 - Canning Meats
Chapter 11 - Canning Seafood
Chapter 12 - Canning Convenience Foods
Chapter 13 - Getting and Using a Freezer
Chapter 14 - Freezing Fruits
Chapter 15 - Freezing Vegetables
Chapter 16 - Freezing Meats and Seafood
Chapter 17 - Freezing Convenience Foods
Chapter 18 - Jellies, Jams, and Other Sweet Things
Chapter 19 - Pickles, Relishes, and Other Spicy Things
Chapter 20 - Curing with Salt and Smoke
Chapter 21 - Drying
Chapter 22 - Root-Cellaring
Chapter 23 - Putting by Presents for Christmas
APPENDIX: WHERE TO FIND THINGS
INDEX
PLUME
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This edition published by Plume, a member of Penguin Group (USA) Inc.
First Printing (Fifth edition), June 2010
Copyright © Penguin Group (USA) Inc., 1973, 1975, 1982, 1988, 2010
All rights reserved
Some parts of Chapter 21, “Drying,” appeared in different form in the August 1981 issue of Blair & Ketchum’s Country Journal.
PUBLISHER’S NOTE
Neither the publisher nor the author is responsible for your specific health or allergy needs that may require medical supervision, or for any adverse reactions that you might have to recipes, instructions, or foods discussed in this book. You should discuss all such issues with your medical professional.
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ISBN : 978-1-101-53990-3
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Decent mention of all the distinguished food scientists who helped with this Fifth Edition would be a Who’s Who in home food preservation in the United States and Canada. They are in Washington, D.C., and Ottawa; in each state’s Cooperative Extension Service, and in each province’s Ministry of Agriculture and Food; and continue out to all county agents, Extension Home Economists and Master Food Preservers, and informal groups that reach into our homes.
We, and