Putting Food by

by Ruth Hertzberg, Beatrice Vaughan, Janet Greene

The second edition of this classic guide to freezing, canning, and preserving food includes step-by-step procedures for how to do it and clear explanations of why to do it that way. Plus a brand-new complete section on canning tomatoes, a bigger preserving kettle chapter, more and improved ready-reference information, added special sections on seed and small grains, and of course the tested methods for curing, smoking, drying, root-cellaring, rendering, waterglassing, and making mincemeat, sausage and cheese.

Genres: Cookbooks, Food, Cooking, Nonfiction, Gardening, Food Preservation, Reference

495 pages, Hardcover

First published January 28, 1975

Reviews

[Kristen · Rating 2 out of 5]

I actually considered canning food to be a hard-but-not-crazy-hard task before reading this book. Now I am thoroughly convinced that if I attempted canning anything, one minuscule error will kill my entire family with botulism. Thanks, Janet Greene!

[Melani · Rating 4 out of 5]

I read an older edition of this a few years ago. My old roommates mother was cleaning out her cookbooks and this was one of the ones she acquired during that phase. It's extremely informative and helpful. Honestly, I may see about tracking down a more modern edition to purchase because it is just that helpful. The recipes weren't anything particularly groundbreaking, but I love how the book breaks down the canning steps and explains why each step is important. Also helpful: there was a section on what to do with food if you think it had gone bad, which is very useful information and something a lot of books leave out. Definitely a recommended read for anyone interested in canning or preserving food.

[Joy · Rating 5 out of 5]

I actually owned an old version of this book and sold it on Amazon a while back when I wasn't canning and my gf made fun of the title and I took it personally! Yes, I'm ridiculous. Anyway, we have it from the library now and it's great. Each section on different ways to preserve has valuable information on technique as well as diagrams and pictures. This basic information gives you a foundation of food storage principles.

[Junio · Rating 5 out of 5]

This book is the go to book for all of Katie's jams and preserves. If you want the tastiest local foods year round, you need to put food by. It includes information, on caning, pickling, freezing, and drying so it can fit your preferences very well.

My mom actually sent us our copy. One of the best presents of the year.

[SJChar · Rating 5 out of 5]

Certainly referencing this when the time for home canning arrives!

[Nora Adamek · Rating 4 out of 5]

Borrowed this book from library. I now am on the search to add it to my library!

[Candace Rhae · Rating 5 out of 5]

This was my mama’s canning bible. It was passed down to me recently. Anyone looking for a nice, picturesque, cookbook for pleasure reading will be disappointed in this guide. There’s not a single illustration in its pages, but tons of information. If you want to preserve your own garden veggies and not give your entire family botulism in the process, this is the book for you.

[Joleen · Rating 5 out of 5]

Best reference book I’ve read for canning and preserving. A godsend when we moved to 1/2 acre of veggies and fruit we decided to grow. We had canned tomatoes and berry jam for YEARS after our first batch thanks to this book.

[Melodie Wendel-Cook · Rating 4 out of 5]

Good, detailed overview of canning/freezing/drying food options. I'm only used to glass jars being heated to seal...but she goes into detail about different types of jars for certain foods and the different canning options so you don't end up with mould/spoilt food.

[Kristie Helms · Rating 4 out of 5]

I find this a charming research book to keep on hand. You won't find culinary masterpieces here but you will find solid advice

[Karen · Rating 4 out of 5]

Very informative

[Jody · Rating 5 out of 5]

I'm still using the edition I bought 40 years ago. Hasn't failed me yet.

[Katy Lovejoy · Rating 4 out of 5]

how come none of the Canning recipes have cinnamon sticks?

[Ami · Rating 3 out of 5]

"Putting Food By" must be the definitive work on canning, freezing, drying, and preserving food. Do you have a burning desire to can salmon? This book will tell you how. You want to know the exact science behind mold? This book has that information. This book has ALL the information.
If I was solely judging this book on knowledge alone I would give it five stars, easily. But the information wasn't easily read, nor were there any photographs to break up the four hundred plus pages. While this is an excellent reference book on the nuts and bolts of saving food, it is a lousy recipe book to enjoy.

[Joanna · Rating 5 out of 5]

A wonderful book with opinionated commentary on preserving food. Who knew that there used to be an entire business line that would allow you to rent freezer space in their warehouse, and, as a one-stop convenience, cut up your meat for you as well. The book helpfully provides the yellow pages categories to look up such businesses. And while I know that one shouldn't use old canning books for recipes, I still found the general information about why canning preserves food quite educational and the general descriptions of which things are good for canning to be quite useful. I'll be keeping this one on my shelf for general reference.

[Jodi · Rating 3 out of 5]

I think this is the 4th edition of this classic book on preserving food. While it is a wealth of information, I must admit I didn't find it overly inspiring. I am pretty much interested in water-bath canning, and I don't eat meat - so much of the content of this book was simply outside of my interest. It's also a text-heavy book, which is tough these days, what with all the gorgeous photography now included in cookbooks.

[Natalie · Rating 3 out of 5]

I know it is weird, but I do actually READ cookbooks. Apparently this is the CLASSIC reference; I need to find an updated version in a similar vein but with less sugar, fewer toxic ingredients and less processing. Some recipes DO fit this bill, and I could sift those out, but it wasn't the norm for the compilation.

[Kelly · Rating 5 out of 5]

This is a classic, and if you are a home canner you should have this one (along with the Ball Blue book from your hardware store). It contains detailed reference on canning, freezing and drying. For me, it expanded my ideas about how I could put different vegetables by for the winter. Nothing fancy or trendy.

[Ethicurean Reads · Rating 4 out of 5]

Ethicurean review of this title and several others on preserving: "I can, you can, we all can!: Essential books for preserving seasonal bounty"

[Diane · Rating 5 out of 5]

This book was my best resource during my blur of canning things at summer's end! The recipes are great! If you like low sugar, no-corn syrup, and interesting blends of ingredients, this book is a keeper. Mine is about 30 years old, I need to pick up a current edition to see what has been added!

[Angela · Rating 3 out of 5]

Putting Food By, by Janet Greene was recommended to me for learning how to make your own canned goods. It was very informative but I was overwhelmed with all the information. I definitely think its the most important book if you want the science behind canning.

[Heather Valachovic · Rating 5 out of 5]

I found this book invaluable for learning how to preserve foods and why certain techniques are used over others in terms of food safety and retarding bacterial growth. I highly recommend it for anyone who has an interest in preserving food safely.

[Sheryl · Rating 4 out of 5]

fascinating! I am learning a lot...mostly for next year.
But her suggestion to "flash freeze" stuff totally blew my mind. I'm hooked!

[Cheryl S. · Rating 4 out of 5]

for anyone who wants to learn to can food

[Mamafeelgood · Rating 3 out of 5]

I more of less just glanced through this one to see if it was something that I would like to buy.

[Cheryl · Rating 5 out of 5]

Lots of GREAT info for keeping that garden of foods all year round. Easy to follow directions and helpful tips. Good reference to always have handy.

[Dayna · Rating 4 out of 5]

I have not read the whole book - I have merely breezed through sections. This is a useful reference tool that I am sure to check back on many many times to come.

[Cherie · Rating 2 out of 5]

C+ This book is a good resource if you want to can, freeze and preserve fresh produce; however, I think (as this edition was rather old, from the 80s) there are probably more updated resources.

[Kelsey · Rating 3 out of 5]

I have never canned before and this was a good introduction, I still have yet to preserve anything but when I have the time this book will definitely be nearby.

[Anne · Rating 5 out of 5]

If you're interested in canning, freezing, making jam, etc., this is your book. It's chock-full of grandma's best advice...and a lot of hilarious anecdotes about people in town.