Download Putting Food By (5th Edition) by Ruth Hertzberg, Janet Greene, Beatrice Vaughan PDF

By Ruth Hertzberg, Janet Greene, Beatrice Vaughan

This thoroughly up-to-date vintage exhibits you the way to inventory your pantry with neighborhood, seasonal materials all yr long.

For greater than thirty years, Putting nutrition By has been the go-to- source for holding foods-from fruit and greens to meat and seafood. Now, this crucial quantity has been up to date to mirror the newest info on apparatus, parts, wellbeing and fitness and questions of safety, and assets. even if prompted by means of economics or the will to trap the style of neighborhood, seasonal nutrition at its height, domestic chefs have made holding today's most well liked nutrients pattern. there are various books on canning, yet Putting Food via may be the vintage that has stood the try of time.

• Covers canning, freezing, salting, smoking, drying, and root cellaring

• contains mouthwatering recipes for pickles, relishes, jams, and jellies

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Extra info for Putting Food By (5th Edition)

Example text

Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. Bring to a boil over high heat. Reduce heat to medium. Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute.

Spread each ham sl ice to edges with 2 tablespoons cream cheese. 2. Pat 1 cucumber quarter with paper towel to remove excess moisture; place at edge of ham slice. Roll tightly. Seal by pressing gently. Roll in plastic wrap; refrigerate. Repeat with remaining three ham slices . 3. For cheese sus h i : Spread each cheese slice to edges with 2 tablespoons cream cheese. 4. Place 2 strips red pepper even with one edge of one cheese sl ice. Roll tig htly. Seal by pressing gently. Roll in plastic wrap; refrigerate.

Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. Bring to a boil over high heat. Reduce heat to medium. Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute.

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