The New Putting Food By

by Ruth Hertzberg

The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long

For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time.
• Covers canning, freezing, salting, smoking, drying, and root cellaring
• Includes mouthwatering recipes for pickles, relishes, jams, and jellies

Genres: Cookbooks, Cooking

513 pages, Hardcover

First published January 1, 1982

Reviews

[Elisa]

Very thorough treatise on HOW to preserve food, history, and trouble shooting.

What I liked: all the research is in one place.

What I didn't like: no pictures. seriously. this is like a textbook. If you really want the information, this is the place. If you want pictures to decide which canning recipe to use, you've come to the wrong place.

[Dottie Suggs]

my favorite book on canning.....straightforward and clearly written instructions on all types of food preservation. I have used this book since 1982 and still turn to it for advice or affirmation in the kitchen.

[Jean MacLeod]

A good comprehensive textbook to have on hand.