Putting Food By (Plume)
by Janet Greene, Ruth Hertzberg, Beatrice Vaughan
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Book Summary Information
Author: Beatrice Vaughan, Janet Greene, Ruth HertzbergEdition: Mass Market Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1992-02-01
ISBN: 0452268990
Number of pages: 432
Publisher: Plume
Book Reviews of Putting Food By (Plume)
Book Review: Invaluable resource for those that want to learn to preserve food safely at home
Summary: 5 Stars
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.
Summary of Putting Food By (Plume)
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.Canning & Preserving Books
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