Putting Food by

Front Cover
Stephen Greene Press, 1975 - Cooking - 495 pages
ABSTRACT: Safe methods of putting food by at home are specifically described. Food spoilage is traced to 1) naturally-occuring enzymes in food; 2) molds; 3) yeasts; and 4) bacteria. The importance of sanitation in home food preservation is stressed. Temperature and processing time, weights and measures, and the common ingredients for food processing - water, salt, sweetners, anti-discoloration treatments, acids, and firming agents - are discussed. Preservation methods for meats, poultry, fish, fruits, and vegetables include canning, freezing, making preserves, drying, root-cellaring, curing, sprouting, and miscellaneous techniques such as making cottage cheese and sausage. Recipes are included. A postcript contains comments on current canning worries about safety in jar closures.

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Contents

Why putby foods spoil 1 Botulism 3 Measuring acidity
16
Firming agents 27 ask your County Agent
28
Freezing
189
Copyright

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