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Book, Putting Food By
Greene, Hertzberg & Vaughan The Ultimate Reference.
This is our choice if you're out to learn the how-to's and why-for's of canning, freezing, root cellaring and drying vegetables, fruits and even meats. The first edition has been updated so that all the recommendations are current with USDA standards. We've been putting by the harvest for over fifteen years now, and taught the basics by this country kitchen classic, it's no longer a chore, but a pleasure.This is a paperback and it contains 495 pages.