Putting Food By (Plume) Review

Average Reviews:

(More customer reviews)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!

Click Here to see more reviews about: Putting Food By (Plume)

The fourth edition of this classic guide to freezing, canning, and preserving food includes new information on freezing for the microwave, making Christmas presents, canning convenience food, and kitchen equipment. Reprint.

Buy cheap Putting Food By (Plume) now.