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: A Food Preservation Must Have in Every Kitchen
Summary: 5 Stars
I got the first version of this book many years ago when I wanted to learn to can veggies and fruit from my garden. I didn't have the luxury of learning at Mom's or Grandma's knee, since they didn't can, so I had to teach myself. This book was my first purchase in the "teach myself" arsenal.
I bought the second edition only after the first one had practically fallen apart.
It's pretty basic, with in-depth explanations of canning methods and food spoilage. Not sure if a certain food is better off canned or frozen? This book helps with that. Also, if you're considering which equipment to buy, be it canning or freezing, this book gives excellent advice. Even though it's a little dated by now, the equipment has remained the same--pressure canners and freezers haven't changed much over the years and jars are still jars!
There are instructions for each type of produce and instructions about raw-packing or hot-packing. What I found most useful is the meat preserving sections. It's so detailed that you could butcher your own animal, and preserve it using this book. (I am a city girl--I just wanted to can my own chicken soup, so canning game was not my goal, but it may be yours!)
This book is chock full of recipes. Not just how to put food up, but what to do with a jar of food after you've preserved it. My book opens automatically to the Classic Orange Marmalade recipe, which I have used for years. The following page has the guidance on making fruit butters, which I have found invaluable. I also appreciate the chapter on making your own convenience foods--like canning dried beans.
Want to make your own ketchup? The recipe in here is excellent!
Putting Food By regained its place front and center on my kitchen bookshelf when we moved to the Rocky Mountains and I had to learn about high altitude canning.
All in all, if I had to choose just one book on canning/preserving and throw the rest away, this would be my first choice! It's been a keeper in my kitchen since the '80's!
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