Reddit Reddit reviews Putting Food By: Fifth Edition

We found 11 Reddit comments about Putting Food By: Fifth Edition. Here are the top ones, ranked by their Reddit score.

Canning & Preserving
Cookbooks, Food & Wine
Books
Putting Food By: Fifth Edition
Updated 5th edition includes the newest canning procedures, equipment and preparation timesInstructions for canning, freezing, salting, smoking, drying and root cellaringMouthwatering recipes for pickles, relishes, jams and jelliesLearn to preserve food with less sugar and salt (recipes included)Well-researched tips on equipment, ingredients, health and safety issues and resources
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11 Reddit comments about Putting Food By: Fifth Edition:

u/Vermillionbird · 12 pointsr/Canning

>Even in the sea level zone, every plain vegetable except tomatoes, every meat, every seafood that is canned at home--and almost every mixture containing these--MUST BE CANNED IN A PRESSURE CANNER.

pg.54 of putting food by

now, i'm sure someone will dust off the old chestnut of "but my mom/aunt/grandmother/neighbor cans everything en plen air using nothing but an open boiling water pot and they're just fine!"

you could buy some pH strips and test your soup and maybe the pH will be below 4.6, which would fall into the USDA category of 'high acid', not requiring a pressure caner, but i'd personally recommend spending the money for a pressure canner or borrowing a friends.

u/Rick8521 · 5 pointsr/Canning
u/her_nibs · 3 pointsr/Frugal

I have a collection of 'vintage' kitchen booklets and pamphlets, and if you search eBay or Etsy for something like 'vintage freezer guide' you will find a bunch of booklets from the 40s-60s that came free with chest freezers, and came from -- best I can tell -- a very different time, home-freezing-wise. And it's fascinating stuff.

I don't have a specific recommendation (sorry!) but there are a lot out there with really detailed instructions on HOW to freeze pretty much anything that one eats. Totally worth finding one (or more, so you can see what was popular and what had a general consensus when it came to will it freeze well? and how do I freeze it?). Putting Food By is also a good read. You can learn to freeze stuff you never would have thought of.

Easiest meal freezing here: pasta dishes, soups, quiches, Indian dishes, bean dishes, burritos, enchiladas, veg stews, rice dishes, baked goods (quality deteriorates quickly if not well wrapped -- but I found a year old loaf of good bread I'd wrapped well a little while ago and we were amazed at how good it still was)

I also freeze a lot of ingredients: pesto, cooked beans, cooked rice, lemon and lime juice, wine, caramelized onions, cheeses, sofrito, mirepoix, syrups and other whatnot made from fresh fruit

If you can find it in the supermarket commercially frozen, you can freeze it yourself -- deep-fried stuff, for example, is a thing people don't seem to think of making at home and freezing much, but it works well.

I use silicone muffin trays for stuff I want in portions -- it's easy to pop the little pucks of frozen whatever out. I have a vacuum sealer; they are cheap second-hand and there are economical sources for the bags.

Do experiment. I had a grilled cheese party a while back and had a lot of leftover paninis, first-rate cheeses, and a zillion add-ins. I assembled it all, wrapped it in wax paper and foil, and froze them. Defrosted and put in a panini press, they were delicious, and delicious even with a smattering of ingredients you wouldn't think would work -- thin slices of plum tomato, some arugula -- a tomato-lettuce sandwich obviously wouldn't come out of the freezer well, but since the paninis were being cooked in the press, it was fine.

A month is a short time in my freezer; I've eaten two-year-old pasta primavera and found little if any degradation in quality. This was from the bottom of a chest freezer, though. Good packaging and good freezing makes a difference -- stuff piled loosely in a loosely tied bag in a freezer that gets opened a lot is not going to last two years.

Do experiment with stuff like xanthan gum to tweak recipes to improve them for freezing -- xanthan helps with things that more or less freeze well except for going a bit watery.

u/PM_ME_UR_IQ · 3 pointsr/homestead

I really like Putting Food By for preservation guidance.

If you are looking for less how to, Barbara Kingsolver's book, Animal Vegetable Miracle is a wonderful read.

This isn't so much of a homesteading book, but Sara Stein's Noah's Garden is one of my favorites. It's about rethinking the way we garden so that we are doing it in harmony with ecology and nature.

I've been a fan of Ben Falk for a long time and he put out his first book not that long ago, The Resilient Farm and Homestead which is awesome particulary if you live in a colder climate. I have a feeling he will be putting out a new edition though soon given how he wrote the first one so you might want to wait on a purchase of that one.

Again, if you are a cold climate person, almost anything by Elliot Coleman is really great. He does a lot of extending the season kind of stuff that is good for shorter season growers.

Edible Landscaping is more for people with yards (as opposed to acreage I guess....) but I think the book is brilliant and well written and very inspirational with lots of resources.

u/northstar223 · 3 pointsr/gardening

There's a ton of resources online but if you're looking for a decent paperback I think this is a good start
https://www.amazon.com/dp/0452296226/ref=cm_sw_r_sms_apa_i_LYAGDbGD0D1KV

u/scaresothers · 2 pointsr/foraging

As others have mentioned jam, canned and wine are great. You can also dry or freeze. Here's a great book for preserving : putting food by. I've never made wine from purple plums, only golden. But I'm sure it would be yummy. Enjoy!

u/[deleted] · 2 pointsr/Canning

I'd recommend finding the original instructions in the book this person references. These instruction say that the original method was altered for "convenience" while respecting the safety of the original, but they also say you don't need to sterilize the jars, which is a terrible idea when canning. I'd be willing to bet that's one of the things they changed because they don't actually have a good a good understanding of canning safety.

u/jupiterjones · 2 pointsr/pics

I would recommend either Putting Food By, or Ball Complete Book of Home Preserving. These government publications are not famous for subtlety or flavor.