- Mass Market Paperback: 420 pages
- Publisher: Plume; 4th New edition of Revised edition edition (Dec 1 1991)
- Language: English
- ISBN-10: 0452268990
- ISBN-13: 978-0452268999
- Product Dimensions: 20.6 x 13.7 x 2.8 cm
- Shipping Weight: 363 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (8 customer reviews)
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Amazon Bestsellers Rank:
#135,182 in Books (See Top 100 in Books)
- #73 in Books > Cooking, Food & Wine > Canning & Preserving
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Product Details |
Product Description
Ingram
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.
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
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Food preservation bible--not just canning--for modern times!,
By Heather Degeorge "book-ie monster" (North Plainfield, NJ United States) - See all my reviews (REAL NAME)
This review is from: Putting Food By (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!
3 of 3 people found the following review helpful:
5.0 out of 5 stars
My Canning Bible,
By A Customer
This review is from: Putting Food By (Mass Market 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.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Required classic for the kitchen,
By
This review is from: Putting Food By (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.
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