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Putting Food By (Paperback)

by Janet Greene (Author) "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 ..." (more)

5.0 out of 5 stars See all reviews (8 customer reviews)

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Product Details

Paperback: 432 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)

Amazon.ca Sales Rank: #18,810 in Books (See Bestsellers in Books)
Popular in these categories:
#17 in Books > Cooking, Food & Wine > Canning & Preserving
#58 in Books > Cooking, Food & Wine > Reference

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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

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Customer Reviews

8 Reviews

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4 star:		(0)
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Average Customer Review

5.0 out of 5 stars (8 customer reviews)

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5 of 5 people found the following review helpful:

5.0 out of 5 stars Food preservation bible--not just canning--for modern times!, Nov 13 2003

By	Heather Degeorge "book-ie monster" (North Plainfield, NJ United States) - See all my reviews (REAL NAME)

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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4 of 4 people found the following review helpful:

5.0 out of 5 stars My Canning Bible, Oct 21 1998

By A Customer

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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1 of 1 people found the following review helpful:

5.0 out of 5 stars Required classic for the kitchen, Dec 29 2003

By	Joanna Daneman (Middletown, DE USA) - See all my reviews (TOP 50 REVIEWER)

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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Most recent customer reviews

5.0 out of 5 stars Wonderful resource for canning, freezing, and so on
My mother-in-law bought this for me (2nd edition) when I started to put up food 20 years ago. I've found it reliable and can't imagine living without it. Read more

Published on Jan 27 1999

5.0 out of 5 stars Best authority for any method of food preservation
A solid and complete resource for any method of food preservation from drying, root cellering to pressure canning of nearly everything. Read more

Published on Dec 24 1998 by Rosalie (davidc@open.org)

5.0 out of 5 stars This is the bible for modern home preservationist.
This book not only includes great (personally tested) information about proper techniques for food preservation - it has great recipes. Read more

Published on Nov 3 1998

5.0 out of 5 stars Info about revision incorrect
I have this ISBN number in my hand having received it from Amazon.com this week. The publishing info page clearly states the last copyright date as 1988. Read more

Published on Sep 5 1998