Helpful Score: 1
April, 1984,third edition, Stepehn Greene Press, Publisher, 533 pages.
The New Putting Food By(from the cover) salt free, sugar free canning; entire chapter on canning tomatoes; drying food and storing it; metrics made easy; more on high altitude. The classic work on the best ways to can, freeze, pickle, dry, cure, and preserve. Tips on making better-than-store-bought convenience foods at home. Reviews: "worthwhile, excellent, very detailed", "a complete manual on every safe and reliable method", Stands out from the rest...a goldmine of information for the novice and experienced cooks."
The New Putting Food By(from the cover) salt free, sugar free canning; entire chapter on canning tomatoes; drying food and storing it; metrics made easy; more on high altitude. The classic work on the best ways to can, freeze, pickle, dry, cure, and preserve. Tips on making better-than-store-bought convenience foods at home. Reviews: "worthwhile, excellent, very detailed", "a complete manual on every safe and reliable method", Stands out from the rest...a goldmine of information for the novice and experienced cooks."
