A Practical Guide To Food Preservation EBook By Arti Sankhla, Renu Mogra, Prachi Avinash
For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood.
Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously.
Audience of the Book :
This book Useful for Agriculture student.
The main features of the book are as follows:
1.Instructions for canning, freezing, salting, smoking, drying, and root cellaring
2.Mouthwatering recipes for pickles, relishes, jams, and jellies
3.Information on preserving with less sugar and salt
4.Tips on equipment, ingredients, health and safety issues, and resources