Putting Food byBook - 1988
New edition of a standard work on food preservation first published in 1973. Covers freezing, canning, pickling, curing, drying. Annotation copyrighted by Book News, Inc., Portland, OR
Publisher: New York : Penguin, 1988.
Edition: Fourth edition, newly revised
Branch Call Number: 641.4 GREENE J 1988
Characteristics: vi, 420 pages : illustrations ; 21 cm.
From Library Staff
The traditional practice of putting food by is an art that has been reviving across the country. You might discover that you love your own pickles better than the ones from the grocery store, and will likely have more fun too.