Putting Food By: Fifth Edition

Putting Food By: Fifth Edition


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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

Product Details

ISBN-13: 9780452296220
Publisher: Penguin Publishing Group
Publication date: 05/25/2010
Pages: 464
Sales rank: 163,234
Product dimensions: 5.30(w) x 7.90(h) x 1.50(d)
Age Range: 18 Years

About 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.

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Putting Food By 4.9 out of 5 based on 0 ratings. 8 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.
Sundownr on LibraryThing More than 1 year ago
An excellent quick reference book for food preserving with the hows and whys for doing each method, per each specific food. The book also gives good information to assess your equipment needs and concerns (freezers, canning equipment, etc.). It stays on the kitchen bookshelf with all my other favorites.
jonesjohnson on LibraryThing More than 1 year ago
If you like to preserve your own harvest (or the harvest of your local farmer's market) then this one is a godsend. It actually explains in great detail what needs pressure canning and what doesn't, plus it does give recipes to work with. If you are like me and prefer to make something homemade for dinner and just preserve the leftovers, this works fantastically. You can make a big batch of, for instance, PFB's beef stew and can most of it. Then you take the portion for your dinner and doctor it up to your favored specifications. Much better than the sorry recipes found in pectin packets, I assure you.
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