×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Putting Food By: Fifth Edition
     

Putting Food By: Fifth Edition

4.8 6
by Ruth Hertzberg
 

See All Formats & Editions

“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

Overview

“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




From the Trade Paperback edition.

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:
714,691
File size:
1 MB
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.

Customer Reviews

Average Review:

Post 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