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Putting Food By: Fifth Edition Paperback – May 25, 2010

4.7 out of 5 stars 114 customer reviews

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Editorial Reviews

Review

“For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty.”—The Boston Globe

“The best and most complete on the subject we’ve seen.”—Herald Examiner (Los Angeles)

“Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes.”—The Miami Herald

“An excellent resource.”—Los Angeles Times

“Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can’t be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies.”—The New York Times

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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Product Details

  • Paperback: 464 pages
  • Publisher: Plume; 5 edition (May 25, 2010)
  • Language: English
  • ISBN-10: 0452296226
  • ISBN-13: 978-0452296220
  • Product Dimensions: 5.2 x 1.2 x 8 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (114 customer reviews)
  • Amazon Best Sellers Rank: #62,901 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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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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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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many home preserving books are copy paste jobs. This is different because the ladies have actually done the work and are reporting their success and failures. This book has been revised over the years. There are points that have gotten hung up where the practice has been changed in one portion of the book but still show the old method in others. You just have to understand that if something is not as safe in one part of the book it is unsafe in other also. overall it is an awesome book.
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Putting Food By is a must have for the home canner. Along with recipes, canning time and pressure tables with additional information this book is one of the first ones I grab when putting food up at home. I purchase this book for others who have progressed beyond the Ball Blue Canning Book.
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