Putting Food By

by R. Hertzberg, Beatrice Vaughan, Janet C. Greene

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.

Genres: Cookbooks

360 pages, Paperback

First published January 1, 1973

Reviews

[Jennifer Eifrig · Rating 5 out of 5]

This is a book I grew up with, and when I found a copy for 10 cents at a tag sale I was thrilled. It's an easy to use, indispensable guide to canning, freezing, and preserving foods - everything from the basic green bean to squirrel! If you like you can sit down to read the food science behind all the methods, but I simply use the index to locate the food item and desired method of preserving, and go to the simple directions on that page. I see that there are later editions out there, but I imagine the basic concepts haven't changed a lot. As we are currently living in a time when urban homesteading is popular and fashionable, I thought I'd pass on this recommendation.