| Edition |
Fifth edition, fully updated / edited by Stephen Schmidt. |
| Description |
vi, 454 pages ; 21 cm |
| Note |
"A Plume book." |
|
"The classic work on the best ways to can, freeze, pickle, dry, cure, and preserve. Includes the newest canning procedures, equipment, and preparation times." |
| 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 -- Canning convenience foods -- Getting and using a freezer -- Freezing fruits -- Freezing Vegetables -- Freezing meats and seafood -- Freezing convenience foods -- Jellies jams and other sweet things -- Pickles, relishes, and other spicy things -- Curing with salt and smoke -- Drying -- Root-cellaring -- Putting by presents for Christmas. |
| Note |
Includes index. |
| Subject |
Food -- Preservation.
|
| Added Author |
Hertzberg, Ruth.
|
|
Vaughan, Beatrice.
|
|
Schmidt, Stephen.
|
| ISBN |
9780452296220 paperback alkaline paper |
|
0452296226 paperback alkaline paper |
|
