Putting Food by: Fifth Edition (Updated)

Ruth Hertzberg (Author) Janet Greene (Author)
& 1 more


"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

Product Details

$18.00  $16.56
Plume Books
Publish Date
May 25, 2010
5.28 X 1.19 X 7.98 inches | 0.92 pounds
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About the Author

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.


"For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty."--The Boston Globe

"The best and most complete on the subject we've seen."--Herald Examiner (Los Angeles)

"Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes."--The Miami Herald

"An excellent resource."--Los Angeles Times

"Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can't be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies."--The New York Times