Putting Food By: Fifth Edition

Putting Food By: Fifth Edition

4.8 6
by Ruth Hertzberg, Janet Greene, Beatrice Vaughan
     
 

View All Available Formats & Editions

The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long

For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment,…  See more details below

Overview

The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long

For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time.

?Covers canning, freezing, salting, smoking, drying, and root cellaring

?Includes mouthwatering recipes for pickles, relishes, jams, and jellies

Product Details

ISBN-13:
9781101539903
Publisher:
Penguin Publishing Group
Publication date:
05/25/2010
Sold by:
Penguin Group
Format:
NOOK Book
Pages:
464
Sales rank:
582,729
File size:
1 MB
Age Range:
18 Years

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

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