Putting Food By

Putting Food By Putting Food By has sold than copies since it was first published This new revised edition updates the information and adds several new sections on how to preserve with less sugar and salt ma

  • Title: Putting Food By
  • Author: Janet Greene Ruth Hertzberg Beatrice Vaughan
  • ISBN: 9780452268999
  • Page: 283
  • Format: Paperback
  • Putting Food By has sold than 550,000 copies since it was first published This new revised edition updates the information and adds several new sections on how to preserve with less sugar and salt, make better than store bought foods at home, freeze for the microwave, preserve and can for the small family, can and freeze convenience foods, choose the right equipmentPutting Food By has sold than 550,000 copies since it was first published This new revised edition updates the information and adds several new sections on how to preserve with less sugar and salt, make better than store bought foods at home, freeze for the microwave, preserve and can for the small family, can and freeze convenience foods, choose the right equipment, and make Christmas presents.

    • Free Read [Cookbooks Book] ↠ Putting Food By - by Janet Greene Ruth Hertzberg Beatrice Vaughan ✓
      283 Janet Greene Ruth Hertzberg Beatrice Vaughan
    • thumbnail Title: Free Read [Cookbooks Book] ↠ Putting Food By - by Janet Greene Ruth Hertzberg Beatrice Vaughan ✓
      Posted by:Janet Greene Ruth Hertzberg Beatrice Vaughan
      Published :2018-09-26T19:11:45+00:00

    One thought on “Putting Food By”

    1. I actually considered canning food to be a hard-but-not-crazy-hard task before reading this book. Now I am thoroughly convinced that if I attempted canning anything, one minuscule error will kill my entire family with botulism. Thanks, Janet Greene!

    2. I read an older edition of this a few years ago. My old roommates mother was cleaning out her cookbooks and this was one of the ones she acquired during that phase. It's extremely informative and helpful. Honestly, I may see about tracking down a more modern edition to purchase because it is just that helpful. The recipes weren't anything particularly groundbreaking, but I love how the book breaks down the canning steps and explains why each step is important. Also helpful: there was a section o [...]

    3. This book is the go to book for all of Katie's jams and preserves. If you want the tastiest local foods year round, you need to put food by. It includes information, on caning, pickling, freezing, and drying so it can fit your preferences very well.My mom actually sent us our copy. One of the best presents of the year.

    4. I actually owned an old version of this book and sold it on a while back when I wasn't canning and my gf made fun of the title and I took it personally! Yes, I'm ridiculous. Anyway, we have it from the library now and it's great. Each section on different ways to preserve has valuable information on technique as well as diagrams and pictures. This basic information gives you a foundation of food storage principles.

    5. I find this a charming research book to keep on hand. You won't find culinary masterpieces here but you will find solid advice

    6. "Putting Food By" must be the definitive work on canning, freezing, drying, and preserving food. Do you have a burning desire to can salmon? This book will tell you how. You want to know the exact science behind mold? This book has that information. This book has ALL the information.If I was solely judging this book on knowledge alone I would give it five stars, easily. But the information wasn't easily read, nor were there any photographs to break up the four hundred plus pages. While this is a [...]

    7. I think this is the 4th edition of this classic book on preserving food. While it is a wealth of information, I must admit I didn't find it overly inspiring. I am pretty much interested in water-bath canning, and I don't eat meat - so much of the content of this book was simply outside of my interest. It's also a text-heavy book, which is tough these days, what with all the gorgeous photography now included in cookbooks.

    8. This is a classic, and if you are a home canner you should have this one (along with the Ball Blue book from your hardware store). It contains detailed reference on canning, freezing and drying. For me, it expanded my ideas about how I could put different vegetables by for the winter. Nothing fancy or trendy.

    9. I know it is weird, but I do actually READ cookbooks. Apparently this is the CLASSIC reference; I need to find an updated version in a similar vein but with less sugar, fewer toxic ingredients and less processing. Some recipes DO fit this bill, and I could sift those out, but it wasn't the norm for the compilation.

    10. Ethicurean review of this title and several others on preserving: "I can, you can, we all can!: Essential books for preserving seasonal bounty"

    11. Putting Food By, by Janet Greene was recommended to me for learning how to make your own canned goods. It was very informative but I was overwhelmed with all the information. I definitely think its the most important book if you want the science behind canning.

    12. I found this book invaluable for learning how to preserve foods and why certain techniques are used over others in terms of food safety and retarding bacterial growth. I highly recommend it for anyone who has an interest in preserving food safely.

    13. This book was my best resource during my blur of canning things at summer's end! The recipes are great! If you like low sugar, no-corn syrup, and interesting blends of ingredients, this book is a keeper. Mine is about 30 years old, I need to pick up a current edition to see what has been added!

    14. Has been a standard of mine for many years. A MUST for all who are interested in "Putting Food By".

    15. I have never canned before and this was a good introduction, I still have yet to preserve anything but when I have the time this book will definitely be nearby.

    16. A good general overview of how to store food. I'm going to try canning meatballs and corned beef now.

    17. I have not read the whole book - I have merely breezed through sections. This is a useful reference tool that I am sure to check back on many many times to come.

    18. This book is an invaluable resource if you want to know how to can food without killing your loved ones. Also, a good reference for freezing, drying, salt curing, etc.

    19. Lots of GREAT info for keeping that garden of foods all year round. Easy to follow directions and helpful tips. Good reference to always have handy.

    20. If you're interested in canning, freezing, making jam, etc this is your book. It's chock-full of grandma's best adviced a lot of hilarious anecdotes about people in town.

    21. Excellent resource. I actually had the 2010 edition to review.Used it to put my first green beans by today.

    22. I didn't really read the entire book, but it is a great reference guide. I used it to prepare veggies for freezer. Not sure when I will be brave enough or have time for canning.

    23. C+ This book is a good resource if you want to can, freeze and preserve fresh produce; however, I think (as this edition was rather old, from the 80s) there are probably more updated resources.

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