This book is a terrific surprise.
I don't come from a family that really knew how to freeze or can food. Neither parent had parents or grandparents teaching them proper kitchen techniques. They both basically relied on old wives tales and lots of chlorine bleach. How wrong they got it (including the chlorine bleach) astounds me.
How wrong we mostly get these things astounds me.
Every page is a discovery of techniques based in food science. Every chapter talks about things as basic as, "How do you know that the stuff you bought at the grocery store is food safe? It will say so." Strangely, not a single person I know was aware of that. Even though the work is food science, it is written in a very readable style.
I give the book 5 stars for being a book I will both read cover-to-cover and reference.
April, 1984,third edition, Stepehn Greene Press, Publisher, 533 pages.
The New Putting Food By(from the cover) salt free, sugar free canning; entire chapter on canning tomatoes; drying food and storing it; metrics made easy; more on high altitude. The classic work on the best ways to can, freeze, pickle, dry, cure, and preserve. Tips on making better-than-store-bought convenience foods at home. Reviews: "worthwhile, excellent, very detailed", "a complete manual on every safe and reliable method", Stands out from the rest...a goldmine of information for the novice and experienced cooks."
a wonderful book for all those interested in learning many ways to can,pickle,preserve etc. all types of fruit,veggies,meats etc.
a great addition to any kitchen cookbook collection.
if you get this book hold onto it! i cant say enough good things.
I have been learning to can and preserve from a local group run by a pair of Certified Homemakers. and they have been wonderful to work with and learn from and this book takes everything they have taught me to the next level and beyond. I will be keeping this book VERY Close when I do canning, preserving and more!