Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

Author: William R. Jones

Publisher: Good Press

Published: 2021-11-05

Total Pages: 62

ISBN-13:

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"Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm" by William R. Jones, H. Russell Cross, E. Curtis Green, Anthony Kotula, R. L. West. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

Putting Food By
Putting Food By

Author: Ruth Hertzberg

Publisher: Penguin

Published: 2010-05-25

Total Pages: 465

ISBN-13: 1101539909

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“The bible of home canning, preserving, freezing, and drying.”—The New York Times 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. This fifth edition of Putting Food By includes: · Instructions for canning, freezing, salting, smoking, drying, and root cellaring · Mouthwatering recipes for pickles, relishes, jams, and jellies · Information on preserving with less sugar and salt · Tips on equipment, ingredients, health and safety issues, and resources