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Putting Food By: Fifth Edition Paperback – May 25, 2010

by Ruth Hertzberg (Author), Janet Greene (Author), Beatrice Vaughan (Author)
4.6 4.6 out of 5 stars 533 ratings
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The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long For more than thirty years, Putting Food By has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time. Covers canning, freezing, salting, smoking, drying, and root cellaring, Includes mouthwatering recipes for pickles, relishes, jams, and jellies
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Previous page
  1. Print length
    464 pages
  2. Language
    English
  3. Publisher
    Penguin Publishing Group
  4. Publication date
    May 25, 2010
  5. Dimensions
    7.99 x 5.31 x 1.09 inches
  6. ISBN-10
    0452296226
  7. ISBN-13
    978-0452296220
  8. See all details
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Editorial Reviews

Review

“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

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 has written nine cookbooks.

Product details

  • Publisher ‏ : ‎ Penguin Publishing Group; 5th Updated ed. edition (May 25, 2010)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 464 pages
  • ISBN-10 ‏ : ‎ 0452296226
  • ISBN-13 ‏ : ‎ 978-0452296220
  • Item Weight ‏ : ‎ 12.3 ounces
  • Dimensions ‏ : ‎ 7.99 x 5.31 x 1.09 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 533 ratings

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  1. Stephen Schmidt

    Stephen Schmidt

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  2. Janet C. Greene

    Janet C. Greene

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
533 global ratings

Top reviews from the United States

Richard hickoryridgebbq
5.0 out of 5 stars Wonderful resource book
Reviewed in the United States on August 14, 2022
Verified Purchase
I first purchased this book in the ‘80’s. Some how in a move, the book went missing. It is a great resource and is packed with information on how to stabilize food for later consumption. In today’s world of unreliable supply chain issues, a MUST to have on your shelf!
6 people found this helpful
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susan i. mathes
5.0 out of 5 stars Putting food by
Reviewed in the United States on August 28, 2014
Verified Purchase
I bought this book and loved it .
It contains all you need to know about canning
I ahve really learned alot about canning and other types of keeping food for long periods of time .
It is really useful if you have a large family but even if there are two of you (which is my case ) you can do a lot of stuff that you wouldn't do without this book .
My pantry is full of canned items Also easy fridge "canning.
Great. recipes and easy how to directions ,
I would reccomend this book highly for anyone from new "canners to seasoned ones .
One person found this helpful
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P.Kent
5.0 out of 5 stars Pages out of Order
Reviewed in the United States on March 19, 2022
Verified Purchase
I’m giving this 5 stars even though I haven’t read the whole book. The book comes highly recommended. HOWEVER the pages are out of order after page 398. Not a deal-breaker, just annoying.
One person found this helpful
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Amazon Customer
4.0 out of 5 stars Good book
Reviewed in the United States on July 29, 2016
Verified Purchase
I wish there were more canning recipes in this book, but it was chock full of very useful information. It gives details of how and why you do every step in the process of canning. It would be very useful to someone who wants to get into preserving their own food but doesn't know quite where to start.
One person found this helpful
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pafarmer
5.0 out of 5 stars Excellent book for preserving food
Reviewed in the United States on September 8, 2021
Verified Purchase
This is the updated version of the classic book I had for canning and freezing 40 years ago.
It is the best book around for making jams, canning peaches plus freezing and drying all kinds of food.
One person found this helpful
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Ashley Ward
5.0 out of 5 stars Food Preservation Bible
Reviewed in the United States on September 30, 2016
Verified Purchase
This is a food preservation bible! It talks about the different methods, how and why they work. For vegetables it tells you the most recommended method preserving. The thing I really like about this book is that it explains everything so you know why you are doing it. It also does a great job explaining about canning in high altitudes and why it is different than at sea level.
3 people found this helpful
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cajon
3.0 out of 5 stars Mis-bound
Reviewed in the United States on July 18, 2022
Verified Purchase
The book has lots of info. Being new to food preservation, I don’t know how useful/ accurate the info is, but was hoping to find out. In scanning the book to begin my first attempt, I realized the whole back of the book, starting on page 398 is all out of order. In 50 pages, there are probably 20 instances of blocks of pages shuffled. Unfortunately, I didn’t notice until after 30 days, and now it’s too late to return it.

***Edit: I contacted Amazon by phone and they replaced my book. New one is good.
14 people found this helpful
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Amazon Customer
5.0 out of 5 stars Just the info I needed to get started.
Reviewed in the United States on April 3, 2022
Verified Purchase
I am new to all of this food storage stuff. This book helped me get started and things to think about. One thing I realized was I have a lot to learn.
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Top reviews from other countries

Bruce
5.0 out of 5 stars Great
Reviewed in Canada on August 23, 2022
Verified Purchase
A gift for a friend. Told them to treat it like the reference book it is. Very safe food processing.
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Philippe Bachmann
1.0 out of 5 stars Basically not putting "food" by at all
Reviewed in Germany on May 16, 2022
Verified Purchase
If you like to become a chemist it's a really good book for you. Otherwise don't buy it.
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Falcon
5.0 out of 5 stars Fantastic book with lots of recipes and info!
Reviewed in the United Kingdom on March 1, 2019
Verified Purchase
Being an American living in the U.K. it’s nice to find books from the states with recipes and quantities I understand without having to pull out my trusty conversion chart.
I’m a big lover of canning my own chilli and soups and vegetables during the spring and summer months and can have them at hand over winter. There’s some fantastic recipes and information in this book. For those in the U.K. interested in canning this book is great. You can google kitchen conversions and print one out like I did.
2 people found this helpful
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Amazon Customer
5.0 out of 5 stars Classic best seller for a variety of food storage methods
Reviewed in Canada on November 11, 2020
Verified Purchase
This book is a classic. It describes how to save food for your family during a harvest for use in the winter and Classic best seller after food outlet shelves are empty.
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nannyodd2books
5.0 out of 5 stars preserving
Reviewed in the United Kingdom on July 24, 2019
Verified Purchase
excellent book full of information
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