Putting Food By (Plume) by Janet Greene, Ruth Hertzberg, Beatrice Vaughan
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Book Reviews of Putting Food By (Plume)
Book Review: Extremely useful!
Summary: 5 Stars
This book is extremely useful! I'd recommend it if you're wanting to get into canning or pickling things. It's got some very easy, and tasty ideas, covers procedures for various altitudes, talks about canning meats and other useful information. Personally, I'm a vegan, but it just covers a plethora of stuff, and is well worth the money.Book Review: Putting Food By
Summary: 5 Stars
This is a very informative, easy to use book for preserving food. I have been preserving food for many years and never had this book, a friend recommended this book to me. So when I got it and looked at it I immedieately had to have one for my daughter who was just starting to preserve food for her own family.Book Review: Missing Pages 155-186
Summary: 5 Stars
This book is a must have for anyone with the slightest interest of canning, drying or freezing food. Only problem is my book is missing pages 155 through 186. It looks like a binder error, so there may be more out there with the same problem. Check as soon as it arrives.Book Review: This is the bible for modern home preservationist.
Summary: 5 Stars
This book not only includes great (personally tested) information about proper techniques for food preservation - it has great recipes. I highly recommend the zucchini relish recipe. My friends call me for it all the time. I'm getting them a copy for Christmas!Book Review: Best authority for any method of food preservation
Summary: 5 Stars
A solid and complete resource for any method of food preservation from drying, root cellering to pressure canning of nearly everything. I was delighted to see this book reprinted - I can send a copy to each of my daughters!