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Putting Food By: Fifth Edition Paperback


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Putting Food By: Fifth Edition + Ball Complete Book of Home Preserving
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Product Details

  • Paperback: 464 pages
  • Publisher: Plume; Revised edition (May 25, 2010)
  • Language: English
  • ISBN-10: 0452296226
  • ISBN-13: 978-0452296220
  • Product Dimensions: 8 x 5.3 x 1.2 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (56 customer reviews)
  • Amazon Best Sellers Rank: #42,261 in Books (See Top 100 in Books)

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.

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Customer Reviews

The instructions are easy to follow and produce good results.
Robert Tregillis
I've got the first four editions of this book and have used them all; with each new edition I pass the last one down to my daughter or daughter-in-law.
HawkeySK
Excellent book, would recommend to anyone interested in home canning and or preserving.
Donna Kelso

Most Helpful Customer Reviews

24 of 24 people found the following review helpful By Boilermate VINE VOICE on May 8, 2011
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.
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18 of 18 people found the following review helpful By Mrs. H on October 18, 2011
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.
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15 of 15 people found the following review helpful By Midwest Book Review on August 9, 2010
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!
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10 of 10 people found the following review helpful By Edward Dotson on December 7, 2011
Format: Paperback Verified Purchase
This book is the first that I consult on any questions concerning putting food by. The only other source I would take seriously would be information directly from extension services from agriculture colleges. Regularly updated and presented in clear terms this book is a gold mine for the home canner. You will not go wrong using this book.
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7 of 7 people found the following review helpful By Debra A. Neil on October 31, 2010
Format: Paperback Verified Purchase
This book has helped me begin a new chapter in my life of canning, my Grandmother would be very proud of all I have accomplished with this book and the assistance of one class taken @ MSU.
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5 of 5 people found the following review helpful By Lorri B. Grueber on September 30, 2010
Format: Paperback Verified Purchase
As a novice at "putting food by", I have found this book to be not only extremely thorough and helpful, but downright interesting to read. I would recommend it to anyone with an interest in food storage.
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7 of 8 people found the following review helpful By Mary W. Feist on December 21, 2010
Format: Paperback Verified Purchase
We gave this book to our daughter for her birthday, after having used our edition for years. It has proved to be an important reference for people wanting to grow fruits and vegetables in their home garden, or take advantage of seasonal pricing. Very clear instructions and great ideas.
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4 of 4 people found the following review helpful By Lou on July 11, 2011
Format: Paperback
I have been using "Putting Food By", second edition, for nearly 35 years. It is the first book I reach for with comprehensive information even the most basic preserver can understand. All the quick accurate information you need.
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