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Title: Putting Food by by Janet C. Greene, Ruth Hertzberg, Beatrice Vaughan, Janet Greene ISBN: 0-452-26899-0 Publisher: Plume Books Pub. Date: 01 September, 1992 Format: Paperback Volumes: 1 List Price(USD): $15.95 |
Average Customer Rating: 5 (8 reviews)
Rating: 5
Summary: Required classic for the kitchen
Comment: Home preserving is best done with a guide such as this; if you don't understand how acids, heat, cleanliness are involved in preserving food healthfully, you can get into some deep trouble.
If you garden, this is a good book to have to process your excess produce. Have you ever made ketchup? It's wonderful to season your own. Homemade relishes and pickles are great gifts if you are good at making them. Home-canned tomatoes taste great. This is a classic and a must-have for the home canner.
Rating: 5
Summary: Food preservation bible--not just canning--for modern times!
Comment: This book takes you from knowing nothing to truly UNDERSTANDING not just how to preserve foods, but how each method works and the pros/cons of each method.
Most of the information is on canning and freezing (including different packaging and wrapping techniques), but they also go into salting, smoking, drying, and root cellaring. They don't expect you to live as if it were the 1800's either. They incorporate the use of vacuum sealers and microwaves--and trying to preserve food in the confines of the modern home. Likewise, they will also explain how to create the old types of environments or something that will work just as well.
To be honest, there is more educational information than there are recipes. And even the recipes they give are educational--covering jellies, jams, butters and pickling. These are prime opportunities for failure without appropriate instruction--and that's what they provide. Explaining how it all works--which is not common sense! It takes some learning!
They also explain the best preservation method for the food (often right down to a variety of fruit or veggie, or cut of meat) and how the preservation method used will alter the food. They also tell you what the food will be best used for after preserving. For instance, if freezing cabbage means it will never be crisp again they warn you about this and tell you not to expect it to be used for salads. Things like that make a difference--especially if you didn't grow up in a household where these were items of common knowledge!
Rating: 5
Summary: Wonderful resource for canning, freezing, and so on
Comment: My mother-in-law bought this for me (2nd edition) when I started to put up food 20 years ago. I've found it reliable and can't imagine living without it. I was delighted to find out that it is still in print.
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Title: Stocking Up: The Third Edition of the Classic Preserving Guide by Carol Hupping ISBN: 0671693956 Publisher: Fireside Books Pub. Date: 01 May, 1990 List Price(USD): $20.00 |
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Title: Complete Guide to Home Canning and Preserving by United States Dept. of Agriculture ISBN: 0486409317 Publisher: Dover Publications Pub. Date: 01 June, 1999 List Price(USD): $8.95 |
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Title: Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow by Susan McClure ISBN: 0875969798 Publisher: Rodale Books Pub. Date: 15 April, 1998 List Price(USD): $14.95 |
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Title: Root Cellaring: Natural Cold Storage of Fruits and Vegetables by Mike Bubel, Nancy Bubel ISBN: 0882667033 Publisher: Storey Publishing Pub. Date: 01 September, 1991 List Price(USD): $14.95 |
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Title: Canning & Preserving for Dummies by Karen Ward, Karen Ward ISBN: 0764524712 Publisher: For Dummies Pub. Date: 01 April, 2003 List Price(USD): $16.99 |
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