Putting Food By (Plume)
by Beatrice Vaughan, Janet Greene, Ruth Hertzberg
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Book Summary Information
Author: Beatrice Vaughan, Janet Greene, Ruth HertzbergEdition: Paperback
Audio: English (Published)
Format: Bargain Price
Published: 1992-02-01
ISBN: N/A
Number of pages: 432
Publisher: Plume
Book Reviews of Putting Food By (Plume)
Book Review: A Classic Reference Book
Summary: 5 Stars
This book was originally published in 1988. Common practice then differs from tday's standards but the book does say it has been updated. Most of the changes would have to do with recommended times for processing and adjusting recipes. When I got this book I was disappointed at first. I wanted a book of recipes to add variety to what I was canning. (A zillion jars of tomato juice looks dismal in February!) So, when this arrived and I opened it I found that probably only half of it was dedicated to recipes and the rest was blah, blah, blah - or so I thought. As I read, I found that the authors did their best to explain WHY certain processes were important. They explain the science behind the hot water bath and why the time you process is important to heat to the core of the product in the jar. While I have been canning for several years, I hadn't heard a lot of the information in this book. If you want to preserve food for your family, particularly on a large scale, this is a good reference to have. While I think there are probably splashier, glossier books but this should be on your shelf as a reliable reference.
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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