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Putting Food by
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About the Author

Janet Greene was the Editor-in-Chief of The Stephen Green Press. Ruth Hertzberg taught Home Economics in New England. Beatrice Vaughan wrote nine cookbooks. Food historian Stephen Schmidt has been a contributor to Cook's Illustrated.

Reviews

"For more than thirty-five years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty."--The Boston Globe

"The best and most complete on the subject we've seen."--Herald Examiner (Los Angeles)

"Friendly, commonsense help and advice on ingredients, techniques, food safety as well as workable recipes."--The Miami Herald

"An excellent resource."--Los Angeles Times

"Since its publication in 1973, Putting Food By has become the bible of home canning, preserving, freezing, and drying. . . . An important addition to the library: when a ripe half-bushel of peaches at a farm stand can't be resisted, turn the surplus safely into preserves, pie filling, or canned or frozen supplies."--The New York Times

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