Best Audience for Putting Food By:
Beginning to Experienced Homesteaders, Homemakers, and folks who practice the food-preservation arts
Candace said: Wow, Putting Food By is thick with solid facts and practices for preserving a host of different foods. Some of the recommended practices are more stringent than I’ve practiced, but I’ve been known to take the occasional risk. I can say with confidence that if you follow Hertzberg’s, Greene’s, and Vaughan’s suggestions, you’ll be both safe and successful in your preservation practices. I keep Putting Food By on the shelf next to my most often-used references for canning, drying, and preserving, and I reference it just about every time I set about putting up my harvests. It’s well-indexed, so finding information is easy, too.
Sue said: I have had the pleasure of using a warped and tattered 4th edition version of Putting Food By for over a decade now. The recipes are tasty and basic enough to be flexible. I am not an adventuresome canner. I come from an era in which getting food poisoning from home-preserved food was not uncommon. I appreciate the caution from the authors and the scholarship behind their suggestions. It is clear that the recipes in this book come from years of experience and care. A hardcover copy of Putting Food By is my next kitchen purchase.
The Bottom Line: We give Putting Food By by Ruth Hertzberg, Janet Greene, and Beatrice Vaughan two thumbs up.
If you’re planning to buy this book, click on the link here and Bookshop.org will donate a bit of the sale to The Practical Herbalist. We thank you in advance for your support of our site and our passion for practicality in herbalism.
