Invaluable resource for those that want to learn to preserve food safely at home

books:


	• Putting Food By (Plume) Janet Greene, Ruth Hertzberg, ... Plume, 1992 - 432 pages average customer review:based on 14 reviews view larger image
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highly recommended

Putting Food By (Plume)

This is the only book that I have found that tells me how to preserve figs.
You cannot find these type of books in the Midwest.
This was a gift to my friend that lived in the midwest but has now located to Arizona that is fortunate enough to have these beautiful trees!
The rest of the book is excellent and comparable to what I already have, but this has figs! Thank you Thank you Thank you!!!!

All You'll Ever Need

I was just ordering a replacement book for the one that I have been using for years that is falling apart. It is the only canning book that you will ever need. All you need to know to do safe and delicions canning as well as other food preservation techniques are in there. I have a designation from the NC Extension Service of Master Food Preserver, so you can trust my opinion.

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Very complete book

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.

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The bible of Canning and Freezing

We have used this book for years for the preservation and keeping of food. It is complete, easy to understand and thorough. Highly Recommended for beginners and seasoned canners. The perfect reference book.

Invaluable resource for those that want to learn to preserve food safely at home

A passionate home cook that has been honing her cooking skills for the last 25 years writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". This book is exactly what I expected it to be, a vast collection of information regarding canning, and freezing, curing, and drying food.

I purchased this book last year after I decided to eliminate all preservative, chemicals and dyes from our food and had difficulty locating reasonably priced products that were prepared naturally. I remembered that my parents had gone through a hippy phase when I was young and found an old version of this book at their house. Since they wouldn't give up the book I bought my own copy and have learned a lot on preserving food from this book.

The book is subdivided as follows:
1. What is It?
2. Why Foods Spoil
3. Altitude and Metrics
4. Fair Warning
5. Common Ingredients and How to Use Them
6. The Canning Methods
7. Canning Fruits
8. Canning Tomatoes
9. Canning Vegetables
10. Canning Meats
11. Canning Seafood
12. Canning Convenience Foods
13. Getting and Using a Freezer
14. Freezing Fruits
15. Freezing Vegetables
16. Freezing Meats and Seafood
17. Freezing Convenience Foods
18. Jellies, Jams, and Other Sweet Things
19. Pickles, Relishes, and Other Spicy Things
20. Curing with Salt and Smoke
21. Drying
22. Root-Cellaring
23. Putting By Presents for Christmas

This book has been able to answer any question that I have had about canning and freezing food. If you are looking for specific meat preparations I would suggest that you purchase "Charcuterie" by Michael Ruhlman instead as it is much more thorough.

This book contains many recipes for jams and jellies, and includes a section on reduced sugar and no sugar fruit preserves. They have also included recipes and directions for fruit spreads with and without added pectin that is very helpful.

In the section on smoking they address both hot and cold smoking and give you directions for making your own smoker that reminded me a lot of the Alton Brown episode on smoking. I have not tried this, but it seems very straightforward and this might be on my agenda this summer if I can get my husband interested in the process.

Whether you are looking for how to make pickles, can tomatoes, or make jams and jellies this book has a little something for everyone. I would recommend this book to anyone that wants to give home canning or freezing a try.

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