On 2010-01-18 J. Adams, wrote: First I do not hate this book, but I needed to get your attention. It was a great book in 1988. I actually like the book very much except...
The book being sold is the fourth edition and was actually published in 1988, and proper food storing procedures have changed. The book is dated.
Most, if not all the authors are now dead, but if alive they would be the first to tell you NOT TO FOLLOW the procedures without updated info.
Second, I always thought their discussion on making pickles the long way (fermentation) was insufficient. My educated guess is the USDA back in the 70´s and 80´s was discouraging the old fashion ways of pickling and these authors followed about 1988 USDA procedures. Their discussion on using strong wet brine to preserve is also poor, probably for the sane reason and because of the effort to reduce salt in the diet. But the salt can be removed, or the produce can be used as a seasoning. It´s a choice people should make on their own. I make pickles the long way and also preserve in strong brine.
Third, they could have been more precise with facts and figures about botulism prevention. For example, a 10% brine, that is maintained at 10% will stop Botulism. A 50% sugar solution that is maintained at 50% will do so also etc: etc: This info is available in Microbiology texts.
. And summed up by saying Be careful. Currently Putting Food By (Plume) has an overall rating of 10 over 10.
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Plume claimed The fourth edition of this classic guide to freezing, canning, and preserving food includes new information on freezing for the microwave, making Christmas presents, canning convenience food, and kitchen equipment. Reprint.
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