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 hard cover 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.[su_column size=”1-3″ last=”0″ style=”0″] [/column] [su_column size=”1-3″ last=”1″ style=”0″] If you’re planning to buy this book, click on the Amazon link here and Amazon 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.