Putting Food By: Fifth Edition [Paperback]

Ruth Hertzberg (Author), Janet Greene (Author), Beatrice Vaughan (Author)

Book Description

Release date: May 25, 2010

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

Editorial Reviews

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. Food historian Stephen Schmidt has been a contributor to Cook's Illustrated.

Product Details

• Paperback: 464 pages
• Publisher: Plume; Revised edition (May 25, 2010)
• Language: English
• ISBN-10: 0452296226
• ISBN-13: 978-0452296220
• Product Dimensions: 7.1 x 1.2 x 7.8 inches
• Shipping Weight: 15.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (35 customer reviews)
• Amazon Best Sellers Rank: #20,317 in Books (See Top 100 in Books)
  • #42 in Books > Cookbooks, Food & Wine > Canning & Preserving

Most Helpful Customer Reviews

13 of 13 people found the following review helpful

5.0 out of 5 stars My "Go To" Preservation Book May 8, 2011

By Boilermate VINE™ VOICE

Format:Paperback

There's a reason this book has been around for nearly 40 years...it works. I have used this book as my "bible" for putting up food from my garden for over 25 years. Easy to understand and follow. Covers the "why's" and the "how's" of food spoilage as well as how to best preserve just about anything you can think of. Lots of great recipes, too.

Santa bought me this edition because my 25-year old fourth edition was beginning to get a bit tattered. I've noticed a couple of changes based on updated USDA guidelines, but otherwise the same sage advice. If you need lots of pretty pictures to help you to preserve your bounty, this may not be the book for you, but it will always have a place on my kitchen shelf.

10 of 10 people found the following review helpful

5.0 out of 5 stars Get all you can, and can all you get! October 18, 2011

By Mrs. H

Format:Paperback

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.

10 of 10 people found the following review helpful

5.0 out of 5 stars Any library strong in basic food preparation needs this August 9, 2010

By Midwest Book Review

Format:Paperback

Putting Food By is a classic work on food preservation and here appears in its fifth updated edition to include the latest canning procedures, equipment and prep times. Stephen Schmidt edits this classic, which has instructed canners for over thirty years. Any library strong in basic food preparation needs this - which will include many a high school collection for those that have home economics courses!