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Putting Food By: Fifth Edition

Putting Food By: Fifth Edition

Putting Food By: Fifth Edition

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, a

List Price: $ 17.00

Price: $ 9.64

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8 Comments/Reviews

  • Midwest Book Review says:
    8 of 8 people found the following review helpful:
    5.0 out of 5 stars
    Any library strong in basic food preparation needs this, August 9, 2010
    By 
    Midwest Book Review (Oregon, WI USA) –

    This review is from: Putting Food By: Fifth Edition (Paperback)

    Putting Food By is a classic work on food preservation and here appears in its fifth updated edition to include the latest canning procedures, equipment and prep times. Stephen Schmidt edits this classic, which has instructed canners for over thirty years. Any library strong in basic food preparation needs this – which will include many a high school collection for those that have home economics courses!

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  • Boilermate says:
    2 of 2 people found the following review helpful:
    5.0 out of 5 stars
    My “Go To” Preservation Book, May 8, 2011
    By 
    Boilermate (Upstate NY) –

    This review is from: Putting Food By: Fifth Edition (Paperback)

    There’s a reason this book has been around for nearly 40 years…it works. I have used this book as my “bible” for putting up food from my garden for over 25 years. Easy to understand and follow. Covers the “why’s” and the “how’s” of food spoilage as well as how to best preserve just about anything you can think of. Lots of great recipes, too.

    Santa bought me this edition because my 25-year old fourth edition was beginning to get a bit tattered. I’ve noticed a couple of changes based on updated USDA guidelines, but otherwise the same sage advice. If you need lots of pretty pictures to help you to preserve your bounty, this may not be the book for you, but it will always have a place on my kitchen shelf.

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  • Debra A. Neil "Debbie" says:
    2 of 2 people found the following review helpful:
    5.0 out of 5 stars
    Canning for Beginner’s, October 31, 2010
    By 
    Debra A. Neil “Debbie” (Michigan) –
    (REAL NAME)
      

    Amazon Verified Purchase(What’s this?)
    This review is from: Putting Food By: Fifth Edition (Paperback)

    This book has helped me begin a new chapter in my life of canning, my Grandmother would be very proud of all I have accomplished with this book and the assistance of one class taken @ MSU.

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  • anthony says:

    I am cooking for six people, one of whom is a vegetarian. I would like to serve three courses using seasonal ingredients where possible. I’ve got a few ideas, but suggestions would be most welcome…

  • Jade Arundale-Gothar says:

    hes been saying that cooks who use fruit and veg that are out of season should be prosocuted.
    so do you think that he doesnt use lemons,oranges,limes ,and various other forighn seasonal ingredients ,that are obviously not in season here ,because that dont grow in this country.
    basically i think im saying is ,why if he uses these ingredients ,hes being a complete hypercrite slagging off
    other people who use other ingredients that are out of season.

  • Mike Licari says:

    I’m located in the Kamloops region of British Columbia. Is there a catering company that encompasses these beliefs? Or am I stuck with eating food drenched in gasoline and the sweat of under-paid laborers in foreign countries.

  • Elizabeth Lydia says:

    I can find most of the ingredients of an adjuvent in the seasonal vaccine ingredients list, but they don’t specifically state none adjuvented or contains adjuvent.

  • Jenna Daugherty says:

    Find another recipe
    Whole Wheat Griddle Cakes with Winter Fruit Sizzle
    Provided by FoodFit
    FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit’s nutrition standards for recipes that are lower in fat, but full of flavor!

    Ingredients
    Qty. Measurement Description
    1/2 cup cranberry juice
    1 cup dried cranberries
    1 cup dried apricots, chopped
    dash of cinnamon
    1/2 cup maple syrup
    1/2 cup pecans
    1/2 cup whole wheat flour
    1/2 cup all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    2/3 cup skim milk
    1 large egg
    2 tablespoon canola oil
    2 tablespoons honey
    Preparation Cook: 40 minutes
    Prepare the winter fruit sizzle:
    In a small skillet, heat the cranberry juice, cranberries, apricots and cinnamon and simmer until the fruit is plump and the liquid has been absorbed, about 10 minutes.
    Add the maple syrup and pecans. Bring to a boil, set aside and keep warm.

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