Putting Food By: Fifth Edition

Front Cover
Penguin, May 25, 2010 - Cooking - 464 pages

“The bible of home canning, preserving, freezing, and drying.”—The New York Times
 
For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously.
 
This fifth edition of Putting Food By includes:
 
·         Instructions for canning, freezing, salting, smoking, drying, and root cellaring
·         Mouthwatering recipes for pickles, relishes, jams, and jellies
·         Information on preserving with less sugar and salt
·         Tips on equipment, ingredients, health and safety issues, and resources

 

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User Review  - dotalanecdotes - Overstock.com

Putting Food By is as necessary to the homecanning library as the historical standby Ball Blue Book. This family classic now updated to a fifth edition is the essential guide for everybody from old ... Read full review

Contents

What Freezing Does
Using a Freezer
FreezerPackaging Materials
THE VARIOUS PACKS
GETTING DOWN TO FREEZING
FREEZING POULTRY AND SMALL GAME
FREEZING SEAFOOD
FREEZING EGGS

USING SPACEAGE PLASTICS
BACTERIAL LOAD
HOMECURING PORK
Water
Salt
Brining
Sweeteners
Artificial Sweeteners and Other Sugar Substitutes
Antidiscoloration Treatments
Acids to Add for Safety
Firming Agents
Thickeners
THE BOILINGWATER BATH
THE STEAM CANNER
ABOUT JARS AND CANS
GENERAL STEPS IN CANNING
CANNED FRUIT TROUBLES AND WHAT TO DO
CANNING EACH FRUIT
FRUIT FOR SPECIAL DIETS
CANNING BERRIES
CANNING FRUIT JUICES
Adding AcidWhy and Which
WordPlay and Some History
The Choice Between Processing Methods
Canned Tomato Troubles and What to Do
Equipment for Canning Vegetables
CannedVegetable Troubles and What to Do
STEPS IN CANNING MEAT
CANNING POULTRY AND SMALL GAME
Equipment for Canning Seafood
General HandlingPlus Reasons Why
Canned Seafood Troubles
Canning Soup Stock and Broth
Meats and the Makings for Main Dishes
Pie Fillings
FREEZING DAIRY FOODS
FREEZING MAIN DISHES
FREEZING PARTS OF A MEAL
COOKINBAG FREEZING
GENERAL PROCEDURES FOR JELLIES JAMS AND SWEET PRESERVES
WITH OLDSTYLE USE OF SUGAR
WITH LOW SUGARNO SUGAR
Equipment for Pickles and Relishes
Essential Ingredients
Methods
Pickle etc Troubles and What to Do
Pickles and Relishes
Relishes and Sauces
Mincemeat
SALTING
SALTING VEGETABLES
SALTING MEAT
SMOKING
SMOKING MEAT
THE DRYING METHODS
DRYING FRUITS
DRYING VEGETABLES AND HERBS
DRYING MEAT AND FISH
HOW IT WORKS
INDOOR STORAGE
SMALLSCALE OUTDOOR STORAGE
For the Children
For Diabetics
For Your Part of the Party
For the Larder
Finale
From People
Chapter by Chapter
Copyright

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Common terms and phrases

About the author (2010)

JANET GREENE was the Editor-in-Chief of The Stephen Green Press.

RUTH HERTZBERG taught Home Economics in New England.

BEATRICE VAUGHAN wrote nine cookbooks.

Bibliographic information