Putting Food By (Plume)
by Beatrice Vaughan, Janet Greene, Ruth Hertzberg
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Book Reviews of Putting Food By (Plume)
Book Review: Canning bible
Summary: 5 Stars
I have been using this book, well the earlier printed version, for almost 30 years. This book tells you everything you need to know about canning & freezing fruits & vegetables. It's my canning bible. It also tells you how to make jams & jellies. When I first started canning, the whole process was alittle scary to me. Seems like so many things can go wrong, & didn't want to send my family & friends to the hospital. But, this book makes it simple to understand & takes the fear out of it. It's so gratifing to have all this good(no preservatives & additives) food for my family all winter. I live in the mountains, & it gives you all the changes you need to make for high altitude. Process time is usually longer. You absolutely won't regret purchasing "Putting Food By". I have numerous other canning books & always go back to this one.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: Very complete book
Summary: 4 Stars
This book will tell you everything you need to know to preserve your own food. It covers canning, freezing, drying, smoking and root cellars.
I found it very helpful, but a little intimidating. They emphasize safety, and they definitely should, but almost to the point of scaring you to death! I think sometimes the completeness makes the whole process seem much harder than it really is.
I've made two batches of jam so far, and all went well.
All in all the book is great, but I'd also read through the Ball books, as they make the process seem easier.
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.