Putting Food By

Name: Putting Food By
ISBN: 9780452296220

Fifth Edition

by Janet C. Greene, Janet Greene, Ruth Hertzberg

Why it's on the shelf

A long-trusted home preservation reference covering canning, freezing, drying, curing, and root cellaring.

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Edition data verified 2026-10-25 with Open Library. Newer printings may exist. Blank fields couldn't be verified.

Sources

Sandor Ellix Katz, Alejandro Pareja Rodríguez

Sandor Katz's deep reference on fermentation traditions worldwide. For when Wild Fermentation leaves you wanting more.

Ball Corporation

The long-running home canning guide from Ball, with tested recipes and processing times. Inexpensive and widely trusted.

Judi Kingry, Lauren Devine

Hundreds of tested recipes for canning, pickling, and preserving. The bigger companion to the Ball Blue Book.

John J. Mettler Jr., John J. Mettler

Step-by-step butchering of beef, pork, lamb, poultry, rabbit, and venison.