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Putting Food By Paperback – February 1, 1992


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Product Details

  • Paperback: 432 pages
  • Publisher: Plume; 4 Revised edition (February 1, 1992)
  • Language: English
  • ISBN-10: 0452268990
  • ISBN-13: 978-0452268999
  • Product Dimensions: 8.2 x 5.5 x 1.1 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (68 customer reviews)
  • Amazon Best Sellers Rank: #311,681 in Books (See Top 100 in Books)

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Customer Reviews

It is the only canning book that you will ever need.
Patti Q. Hill
My daughters are always borrowing my book, so I bought them each one for Christmas this year!
The Cannery Queen
I would recommend this book to anyone that wants to give home canning or freezing a try.
Amalfi Coast Girl

Most Helpful Customer Reviews

220 of 222 people found the following review helpful By Heather Degeorge on November 13, 2003
Format: Paperback
This book takes you from knowing nothing to truly UNDERSTANDING not just how to preserve foods, but how each method works and the pros/cons of each method.
Most of the information is on canning and freezing (including different packaging and wrapping techniques), but they also go into salting, smoking, drying, and root cellaring. They don't expect you to live as if it were the 1800's either. They incorporate the use of vacuum sealers and microwaves--and trying to preserve food in the confines of the modern home. Likewise, they will also explain how to create the old types of environments or something that will work just as well.
To be honest, there is more educational information than there are recipes. And even the recipes they give are educational--covering jellies, jams, butters and pickling. These are prime opportunities for failure without appropriate instruction--and that's what they provide. Explaining how it all works--which is not common sense! It takes some learning!
They also explain the best preservation method for the food (often right down to a variety of fruit or veggie, or cut of meat) and how the preservation method used will alter the food. They also tell you what the food will be best used for after preserving. For instance, if freezing cabbage means it will never be crisp again they warn you about this and tell you not to expect it to be used for salads. Things like that make a difference--especially if you didn't grow up in a household where these were items of common knowledge!
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148 of 149 people found the following review helpful By Amalfi Coast Girl on June 8, 2006
Format: Paperback
A passionate home cook that has been honing her cooking skills for the last 25 years writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". This book is exactly what I expected it to be, a vast collection of information regarding canning, and freezing, curing, and drying food.

I purchased this book last year after I decided to eliminate all preservative, chemicals and dyes from our food and had difficulty locating reasonably priced products that were prepared naturally. I remembered that my parents had gone through a hippy phase when I was young and found an old version of this book at their house. Since they wouldn't give up the book I bought my own copy and have learned a lot on preserving food from this book.

The book is subdivided as follows:

1. What is It?

2. Why Foods Spoil

3. Altitude and Metrics

4. Fair Warning

5. Common Ingredients and How to Use Them

6. The Canning Methods

7. Canning Fruits

8. Canning Tomatoes

9. Canning Vegetables

10. Canning Meats

11. Canning Seafood

12. Canning Convenience Foods

13. Getting and Using a Freezer

14. Freezing Fruits

15. Freezing Vegetables

16. Freezing Meats and Seafood

17. Freezing Convenience Foods

18. Jellies, Jams, and Other Sweet Things

19. Pickles, Relishes, and Other Spicy Things

20. Curing with Salt and Smoke

21. Drying

22. Root-Cellaring

23. Putting By Presents for Christmas

This book has been able to answer any question that I have had about canning and freezing food.
Read more ›
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67 of 67 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on December 29, 2003
Format: Paperback
Home preserving is best done with a guide such as this; if you don't understand how acids, heat, cleanliness are involved in preserving food healthfully, you can get into some deep trouble.
If you garden, this is a good book to have to process your excess produce. Have you ever made ketchup? It's wonderful to season your own. Homemade relishes and pickles are great gifts if you are good at making them. Home-canned tomatoes taste great. This is a classic and a must-have for the home canner.
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28 of 29 people found the following review helpful By A Customer on October 21, 1998
Format: Paperback
I bought this book in 1991 and rely on it exclusively for putting up all my food. It has almost any type of food and how to put it up. Very informative and lots of information on the correct way to can any specific food to prevent bacteria growth. I feel safer knowing the methods in the book are thoroughly researched and tested. A great book.
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27 of 28 people found the following review helpful By Rosalie (davidc@open.org) on December 23, 1998
Format: Paperback
A solid and complete resource for any method of food preservation from drying, root cellering to pressure canning of nearly everything. I was delighted to see this book reprinted - I can send a copy to each of my daughters!
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19 of 20 people found the following review helpful By A Customer on November 3, 1998
Format: Paperback
This book not only includes great (personally tested) information about proper techniques for food preservation - it has great recipes. I highly recommend the zucchini relish recipe. My friends call me for it all the time. I'm getting them a copy for Christmas!
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14 of 14 people found the following review helpful By James Riddle on September 14, 2008
Format: Paperback Verified Purchase
This book is a must have for anyone with the slightest interest of canning, drying or freezing food. Only problem is my book is missing pages 155 through 186. It looks like a binder error, so there may be more out there with the same problem. Check as soon as it arrives.
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16 of 17 people found the following review helpful By KnittingMom8 VINE VOICE on July 8, 2008
Format: Paperback Verified Purchase
This book will tell you everything you need to know to preserve your own food. It covers canning, freezing, drying, smoking and root cellars.

I found it very helpful, but a little intimidating. They emphasize safety, and they definitely should, but almost to the point of scaring you to death! I think sometimes the completeness makes the whole process seem much harder than it really is.

I've made two batches of jam so far, and all went well.

All in all the book is great, but I'd also read through the Ball books, as they make the process seem easier.
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