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Putting Food By (Plume) | 
| Authors: Janet Greene, Ruth Hertzberg, Beatrice Vaughan
Publisher: Plume
Category: Book
List Price: $17.00
Buy Used: $8.25
You Save: $8.75 (51%)
New (35) Used (14) from $8.25
Rating:  22 reviews
Sales Rank: 7957
Media: Paperback
Edition: 4 Revised
Number Of Items: 1
Pages: 432
Shipping Weight (lbs): 1
Dimensions (in): 8 x 5.4 x 1.2
ISBN: 0452268990
Dewey Decimal Number: 641.4
EAN: 9780452268999
ASIN: 0452268990
Publication Date: February 1, 1992
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
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.
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| Customer Reviews: Read 17 more reviews...
Review for book "Putting Foods By" December 27, 2008
This is a very helpful book. Bought mine a long time ago, and this purchase is for my sister who is not interested in putting foods up.
Very informative and accurate material!
Putting Food By December 18, 2008
The book came faster than I expected and was in great condition. I'm very pleased. What a good buy on a classic.
Putting Food By November 19, 2008
This is a book everyone who does any food preservation should have. I bought one for myself and one for a gift.
Missing Pages 155-186 September 14, 2008
1 out of 1 found this review helpful
This book is a must have for anyone with the slightest interest of canning, drying or freezing food. Only problem is my book is missing pages 155 through 186. It looks like a binder error, so there may be more out there with the same problem. Check as soon as it arrives.
The best COMPREHENSIVE food preservation book September 12, 2008
2 out of 2 found this review helpful
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.
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| | Bestsellers | | • | Root Cellaring: Natural Cold Storage of Fruits & Vegetables | | • | BALL Complete Book of Home Preserving | | • | Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation | | • | Charcuterie: The Craft of Salting, Smoking, and Curing | | • | Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods | | • | Mary Bell's Complete Dehydrator Cookbook | | • | Putting Food By (Plume) | | • | How to Dry Foods | | • | Food for Fifty (12th Edition) | | • | Ball Blue Book of Preserving |
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