Putting Food By is the 5th edition home preserving guide edited by Stephen Schmidt, by Janet Greene, Ruth Hertzberg and Beatrice Vaughan. This softcover has 454 pages.
Inside are step-by-step directions for canning, freezing, salting, smoking, drying and root cellaring, plus pickles, relishes, jams and jellies. A chapter explains why foods spoil, with notes on less sugar and salt, equipment, ingredients and safety.
