Putting Food By (Plume) by Janet Greene, Ruth Hertzberg, Beatrice Vaughan
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Book Reviews of Putting Food By (Plume)
Book Review: Putting Food By
Summary: 5 Stars
My mother has one of the first editions of this book from the mid-70's. Whenever I asked her about canning or preserving foods, she would always refer to it. It's yellow and torn and obviously well-used. This year I had my first real garden (more than just a tomato plant!) and searched on Amazon for "Putting Food By". I was so excited to see it was still in print and ordered two copies - one for me and one for a neighbor. I've had it only a few months now, but have already used it several times - plus the reading is enjoyable! Recipes, tips, background of preserving - it's all there. Now I know why my mom has considered it her bible for over 30 years. I hope in the next 30 years my copy will be as used as hers!Book Review: The best COMPREHENSIVE food preservation book
Summary: 5 Stars
The value in this book is its coverage of techniques. That's very unlike, say, the Ball preservation book, which focuses on water bath and pressure canning. Putting Food By is as close to a preservation Bible as you will find. It's a staple among natural food folks, gardeners, home preparedness advocates, even survivalists. Please note that it is a technique book primarily, not a cookbook for canning, as so many food preserving books are. (There is, of course, extensive coverage of canning techniques.) That said, one reason I like Putting Food By so much is that there is detailed food item by food item advice as it relates to preservation you don't typically find in other books.Book Review: This Is My Go To Food Preservation Book
Summary: 5 Stars
There's a reason this book has been around for more than 35 years...it works. I have used this book as my "bible" for putting up food from my garden for about 25 years. Easy to understand and follow. Covers the "why's" and the "how's" of food spoilage as well as how to best preserve just about anything you can think of. Lots of great recipes, too.
One reviewer called the book "scary" but I think the book simply tells it like it is. You can't sugar coat it. If you follow the directions and don't cut corners, especially when canning, you will be rewarded.
Book Review: Required classic for the kitchen
Summary: 5 Stars
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.
Book Review: Info about revision incorrect
Summary: 5 Stars
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. It says "This fourth edition of 'Putting Food By' first published in 1988 in simultaneous hardcover and paperback editions by The Stephen Green Press, Inc."Now I have two copies, the original 1988 and this copy falsely labeled as revised Sept, 1992.
It is a great a book now as it was in 1988