Putting Food By has sold more than 550,000 copies since it was first published. This new revised edition updates the information and adds several new sections on how to:
* preserve with less sugar and salt
* make better-than-store-bought foods at home
* freeze for the microwave
* preserve and can for the small family
* can and freeze convenience foods
* choose the right equipment
* make Christmas presents
Putting Food By
1. What Is It?
2. Why Food Spoils
3. Altitude and Metrics
4. Fair Warning
5. Common Ingredients and How to Use Them
6. The Canning Methods
7. Canning Fruits
8. Canning Tomatoes
9. Canning Vegetables
10. Canning Meats
11. Canning Seafood
12. Canning Convenience Foods
13. Getting and Using a Freezer
14. Freezing Fruits
15. Freezing Vegetables
16. Freezing Meats and Seafood
17. Freezing Convenience Foods
18. Jellies, Jams, and Other Sweet Things
19. Pickles, Relishes, and Other Spicy Things
20. Curing with Salt and Smoke
21. Drying
22. Root-Cellaring
23. Putting By Presents for Christmas
Appendix: Where to Find Things
Index
"Best and most complete on the subject we have seen."—Los Angeles Herald-Examiner
"It is a veritable bible on the subject."—Knight Newspapers
