Putting Food By

Putting Food By

4.8 6
by Janet Greene, Ruth Hertzberg, Beatrice Vaughan
     
 

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Putting Food By has sold more than 550,000 copies since it was first published. This new revised edition updates the information and adds several new sections on how to:
  • preserve with less sugar and salt
  • make better-than-store-bought foods at home
  • freeze for the microwave
  • preserve and can for the small family
  • can and freeze

Overview

Putting Food By has sold more than 550,000 copies since it was first published. This new revised edition updates the information and adds several new sections on how to:

  • preserve with less sugar and salt
  • make better-than-store-bought foods at home
  • freeze for the microwave
  • preserve and can for the small family
  • can and freeze convenience foods
  • choose the right equipment
  • make Christmas presents < /ul >

Product Details

ISBN-13:
9780452268999
Publisher:
Penguin Publishing Group
Publication date:
02/28/1992
Edition description:
Revised
Pages:
432
Product dimensions:
5.56(w) x 8.18(h) x 1.13(d)
Age Range:
18 Years

Meet the Author

Janet Greene was the Editor-in-Chief of The Stephen Green Press.
Ruth Hertzberg taught Home Economics in New England.
Beatrice Vaughan wrote nine cookbooks.
Food historian Stephen Schmidt has been a contributor to Cook's Illustrated

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Putting Food By 4.8 out of 5 based on 0 ratings. 6 reviews.
_mrs_h More than 1 year ago
Putting Food By is as necessary to the home-canning library as the historical stand-by Ball Blue Book. This family classic - now updated to a fifth edition - is the essential guide for everybody from old pros that have been canning since they could clutch a hot mitt to beginning canners who still aren't sure which end of the jar goes up. Opening with a brief overview of the home-preserving process, the authors go on to detail the scientific components of canning, salting, drying, and pickling processes. Emphasis is placed on the reader understanding the "why" behind all of these activities, so that home preserves of any kind can be made without error and with complete comprehension of the simple science behind it all. This handy compendium provides not only detailed instructions for the rudiments of canning everything from applesauce to beef stew, but each chapter is replete with recipes and variations on a theme. In a time when cutting down on waste and preserving at home are in vogue, this simple guide is an indispensable reference.
Anonymous More than 1 year ago
From canning to freezing, drying to curing, it's here! Want info on canning jars and canning equipment? It's here! Tips on choosing a freezer? It's here! Need adjustments for altitude? It's here! Syrup formulas for putting up fruit; cuts of meats and how to process; recipes for sauces, jams, pickles. If you have a question about "putting food by" and you want to maximize your "reap what you sow", this is your go-to book! IT'S ALL HERE!! This book is amazing!
Anonymous More than 1 year ago
A must have for any prepper
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Just bought the new edition to teach a class on canning. Best comprehensive book on food preservation out there. I have been using some edition of this book for almost 30 years. Contains the how to's and some great recipes. Covers all aspects of food preservation including drying, freezing and root cellars along with boiling water bath and pressure canning. New editions are up to date with the USDA guidelines.
Anonymous More than 1 year ago