Gold & Silver Forum - Food Preserving + Canning Bible

I came across a review of this book this morning as I was making my daily internet rounds.

As we approach the time of year when those of us with gardens begin to store extra food, I thought it would be good to post this. It looks like an awesome book and I plan on buying it myself - 432 pages of great information. cheap too, only 10.85

Attachment 18897
http://www.amazon.com/Putting-Food-P...e=UTF8&s=books

First Sentence:
To "put by" is an old, deep-country way of saving to "save something you don't use now, against the time when you'll need it."

The book is subdivided as follows:
1. What is It?
2. Why Foods Spoil
3. Altitude and Metrics
4. Fair Warning
5. Common Ingredients and How to Use Them
6. The Canning Methods
7. Canning Fruits
8. Canning Tomatoes
9. Canning Vegetables
10. Canning Meats
11. Canning Seafood
12. Canning Convenience Foods
13. Getting and Using a Freezer
14. Freezing Fruits
15. Freezing Vegetables
16. Freezing Meats and Seafood
17. Freezing Convenience Foods
18. Jellies, Jams, and Other Sweet Things
19. Pickles, Relishes, and Other Spicy Things
20. Curing with Salt and Smoke
21. Drying
22. Root-Cellaring
23. Putting By Presents for Christmas

Here is a review from Amazon...

"This book takes you from knowing nothing to truly UNDERSTANDING not just how to preserve foods, but how each method works and the pros/cons of each method.Most of the information is on canning and freezing (including different packaging and wrapping techniques), but they also go into salting, smoking, drying, and root cellaring. They don't expect you to live as if it were the 1800's either. They incorporate the use of vacuum sealers and microwaves--and trying to preserve food in the confines of the modern home. Likewise, they will also explain how to create the old types of environments or something that will work just as well.
To be honest, there is more educational information than there are recipes. And even the recipes they give are educational--covering jellies, jams, butters and pickling. These are prime opportunities for failure without appropriate instruction--and that's what they provide. Explaining how it all works--which is not common sense! It takes some learning!
They also explain the best preservation method for the food (often right down to a variety of fruit or veggie, or cut of meat) and how the preservation method used will alter the food. They also tell you what the food will be best used for after preserving. For instance, if freezing cabbage means it will never be crisp again they warn you about this and tell you not to expect it to be used for salads. Things like that make a difference--especially if you didn't grow up in a household where these were items of common knowledge!"