Putting Food By

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Putting Food By

5th edition, by Janet Greene, Ruth Hertzberg and Beatrice Vaughn, 464 pages, 5⅓x8, softcover. The pandemic has inspired scores of new gardeners, and canning jars are flying off the shelves. What’s more deadly than Covid?—botulism! We figured we should offer you the food-preservation bible. First published in 1973, this comprehensive guide to canning, freezing and drying the garden’s bounty has been updated and offers useful recipes and trustworthy food-safety protocols. The tenets of this new era: Wear your mask, avoid crowds, and put food by. -Elisabeth Benjamin


9725 Putting Food By
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