Putting Food By is a cookbook by Janet Greene, Ruth Hertzberg, Beatrice Vaughan and it is a great book for a person just learning to can and preserve food or by seasoned veterans who still go by the book.
This cookbook outlines the processes of canning, freezing foods, preserving utilizing a variety of methods, drying, root cellaring, and a whole lot more information. It even has a handy recipe section within each section. This is where I get my canning recipes from (well one of 2 books, the other book is another post)
I highly recommend this book to anyone who preserves food. It is very easy to use, outlines the information in a non-confusing manner, and the information is not outdated and still can be used easily today as it did when the book was published. I have it in my store and this is where you can get it: Putting Food By, a great cookbook
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