Ruth Hertzberg

Just picked this up at a library book sale! Putting Food By is a little dated, but much of the material on canning and food preservation is still valid, because the authors came a the topic from the point of view of food safety. They do not recommend some of the older techniques that produce a questionable product, and they encourage the reader to keep food safety in mind when they are preserving. The book covers canning, freezing, drying, root-cellaring (one of the more interesting sections, to me, as I have a damp musty old basement and it sounds like that's exactly what you need!), curing, and some other "homesteading" topics like rendering lard and making soap. There are also some interesting old recipes at the end of the book (I am interested in the "baked stuffed heart" and "Old Settler Indian Pudding") There are also two mincemeat recipes in the canning section I am dying to try!… (meer)