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Friday, November 14, 2008

Putting Food By - Book Review


I've had this book since the early 1990's. It's been a great resource for me to use for well, um...putting food by.
It looks like it was first printed in 1973. Authors are Janet Greene, Ruth Hertzberg and Beatrice Vaughan.
The book covers pretty much everything on freezing, canning, other types of preserving and even has recipes for canning convenience foods. It has a lot of info on preserving berries and making juices.
It talks a lot about HOW to can safely....mega important. It explains in depth which foods you can can safely using a water bath canner, and which ones need to be canned in a pressure canner....and WHY.
Also covers canning meat and seafood, making pickes, drying foods and root cellaring.
It has a chapter with recipes to make for Christmas giving!
I've used this book every year. We always use this Stew recipe - page 181. That's the raw pack stew the Gman made this summer!
If you want to check it out, see if your library has a copy. Or, you can order one thru Amazon on that link over there on the right!
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1 comment:

Anonymous said...

Thanks for doing this Annie,
I'm putting these on my Christmas wishlist.
Kathryn from Surrey !