The fourth edition of this classic guide to freezing, canning, and preserving food includes new information on freezing for the microwave, making Christmas presents, canning convenience food, and kitchen equipment. Reprint.
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Customer Reviews
Most Helpful Customer Reviews
212 of 213 people found the following review helpful
Format:Mass Market 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!
144 of 145 people found the following review helpful
Format:Mass Market 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. If you are looking for specific meat preparations I would suggest that you purchase "Charcuterie" by Michael Ruhlman instead as it is much more thorough.
This book contains many recipes for jams and jellies, and includes a section on reduced sugar and no sugar fruit preserves. They have also included recipes and directions for fruit spreads with and without added pectin that is very helpful.
In the section on smoking they address both hot and cold smoking and give you directions for making your own smoker that reminded me a lot of the Alton Brown episode on smoking. I have not tried this, but it seems very straightforward and this might be on my agenda this summer if I can get my husband interested in the process.
Whether you are looking for how to make pickles, can tomatoes, or make jams and jellies this book has a little something for everyone. I would recommend this book to anyone that wants to give home canning or freezing a try.
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. If you are looking for specific meat preparations I would suggest that you purchase "Charcuterie" by Michael Ruhlman instead as it is much more thorough.
This book contains many recipes for jams and jellies, and includes a section on reduced sugar and no sugar fruit preserves. They have also included recipes and directions for fruit spreads with and without added pectin that is very helpful.
In the section on smoking they address both hot and cold smoking and give you directions for making your own smoker that reminded me a lot of the Alton Brown episode on smoking. I have not tried this, but it seems very straightforward and this might be on my agenda this summer if I can get my husband interested in the process.
Whether you are looking for how to make pickles, can tomatoes, or make jams and jellies this book has a little something for everyone. I would recommend this book to anyone that wants to give home canning or freezing a try.
66 of 66 people found the following review helpful
Format:Mass Market 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.
Most Recent Customer Reviews
Putting Food By
I received this book within an acceptable amount of timeframe. I am continuing to read the book, however the parts that I have read have been very informative. Read more
Published 5 months ago by Jules2
Beware of buyers
Please beware of buyers of used editions of this book who claim to not be aware of the issue that they are purchasing. The 2010 book is available also. Read more
Published 16 months ago by Greta Lucerne
putting food by
This is my favorite canning, jelly and preserve book. I ordered one for my son for Christmas, and it was well-received. Thanks!
Published 16 months ago by sandcastle
A Classic Reference Book
This book was originally published in 1988. Common practice then differs from tday's standards but the book does say it has been updated. Read more
Published 21 months ago by C. Brandt
Canning book
Excellent, easy and concise information in the book. Book in great condition. very fast delivery.
Published 22 months ago by S. Deshazo
Highly recommended
This is my go-to book whenever I have extra of ANYTHING. The authors go into all the science behind food preservation, have instructions for virtually any food of which you could... Read more
Published 22 months ago by thriftymommy
Great!
Super fast shipping. Great price and the book was gift wrapped. I felt like it was my birthday! The little added touch ment so much. Terrific seller!
Published 22 months ago by Amy G
It's OK Plus
I failed to note the original copyright date. The information and format is 30 years old. That is OK for some of the older techniques but I would bet some areas have since been... Read more
Published 23 months ago by upbeatpete
Gift
I was very impressed with the add on the book and purchased it for a gift. My daughter said she loved it and used it for many different items from her garden.
Published on May 24, 2010 by Cheyl C. Klaass
As a beginner....
I am totally new to this but i feel this book goes step by step on food storage...explains improper techniques and dangers so you dont make them yourself yet makes you feel secure... Read more
Published on April 17, 2010 by L. Ricketts
Inside This Book
(learn more)
First Sentence:
To "put by" is an old, deep-country way of saving to "save something you don't use now, against the time when you'll need it." Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pressure canner, medium syrup, heavy syrup, boiled cider, white turnips, apple cider, leave appropriate headroom, screwband lids, jar rims carefully, teaspoon crystalline ascorbic acid, pickling salt dissolved, drugstore fold, large enameled kettle, pure pickling salt, unseasoned broth, sulfuring box, add boiling syrup, sealing rim, yeasty liquid, processing kettle, dissolved ascorbic acid, liquid artificial sweetener, cool upright, freezer film, adjust lids Key Phrases - Capitalized Phrases (CAPs): (learn more)
Boiling-Water Bath, Use Hot, Pressure Canning, Hot-Water Bath, Use Raw, United States, General Procedure, Thin Syrup, North American, Norman Rogers, Irving Perkins Associates, Corn Relish, Freezing Each Fruit, Oregon State University, Berry Juices, American Southwest, Northern Spy, Drying Each Vegetable, Eastern Concord, University of California, General Foods, Green Tomato Mincemeat, Freezing Each Vegetable, Canning Poultry New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
To "put by" is an old, deep-country way of saving to "save something you don't use now, against the time when you'll need it." Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pressure canner, medium syrup, heavy syrup, boiled cider, white turnips, apple cider, leave appropriate headroom, screwband lids, jar rims carefully, teaspoon crystalline ascorbic acid, pickling salt dissolved, drugstore fold, large enameled kettle, pure pickling salt, unseasoned broth, sulfuring box, add boiling syrup, sealing rim, yeasty liquid, processing kettle, dissolved ascorbic acid, liquid artificial sweetener, cool upright, freezer film, adjust lids Key Phrases - Capitalized Phrases (CAPs): (learn more)
Boiling-Water Bath, Use Hot, Pressure Canning, Hot-Water Bath, Use Raw, United States, General Procedure, Thin Syrup, North American, Norman Rogers, Irving Perkins Associates, Corn Relish, Freezing Each Fruit, Oregon State University, Berry Juices, American Southwest, Northern Spy, Drying Each Vegetable, Eastern Concord, University of California, General Foods, Green Tomato Mincemeat, Freezing Each Vegetable, Canning Poultry New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
29
books
cite this book:
See all 29 books citing this book
- The Venison Book by Audrey Alley Gorton on page 149, and Back Matter
- Morbidity and Mortality Weekly Report by Mmwr in Back Matter
- Animal Reproduction: Invited Papers (Beltsville Symposia in Agricultural Research, Vol. 3) by H.W. Hawk in Back Matter
- Book of Country Things by Walter Needham on page 366
- Parsley, Peppers, Potatoes & Peas by Pat Katz on page 44, page 64, and page 99
- At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley by Eugenia Bone on page 297, and Back Matter
- A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guides) by Lee Allen Peterson on page 302, and Back Matter
- New Jersey Gardener's Guide The What, Where, When, How & Why Of Gardening In New Jersey by Pegi Ballister-Howells on page 151, and Back Matter
- Fine Home Building Index, Issues 1-85 (Taunton's Fine Homebuilding Index) by Fine Homebuilding on page 76, and page 123
See all 29 books citing this book
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