Eartheasy Book Review:

Putting Food By

by Janet Greene, Beatrice Vaughn, and Ruth Hertzburg

"To "put by" is an old, deep-country way of saving to "save something you don't use now, against the time when you'll need it..."

Putting Food By is the classic reference for food preservation. It offers simple, thorough explanations on all aspects of home preserving. The book focuses primarily on canning and freezing, and also has chapters on salting, smoking, drying, and root cellaring.

While home preserving is a great way to store fruits and vegetables, and a thrifty means to store meat and fish through the winter, there are hazards to avoid. The book explains why food spoils, and presents a good foundation of the basic information you'll need to safely preserve food at home.

The authors also explain the best preservation method for specific foods, 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.

This book contains many recipes for pickles, relishes, jams and jellies, and includes a section on sugar-free fruit preserves. Also included are recipes and directions for fruit spreads with and without added pectin.

A chapter on smoking foods explains the difference between hot and cold smoking and offers directions for making your own smoker.

Although home preserving is often associated with old-style country kitchens, this book is relevant for today's modern kitchen, with reference to devices such as microwaves, food processors and vacuum sealers.

Putting Food By is a complete resource for any method of food preservation, and an essential resource for the kitchen library.

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Putting Food By
by Janet Greene, Beatrice Vaughn, Ruth Hertzburg

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