Old (and new) freezing guides

By Diana Burrell
Globe Correspondent / June 23, 2010

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“Putting Food By’’ by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan. For more than 35 years, cooks have turned to this classic as a practical reference guide to preserve their garden bounty, whether freezing, canning, drying, or root cellaring. A fully updated fifth edition paperback includes new health and safety guidelines and updated FDA regulations for preserving food, as well as directions for freezing produce safely. Originally published in 1973, “Putting Food By’’ is your mother’s guide to the craft.

“Put ’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook’’ by Sherri Brooks Vinton. This is a fresh, modern book that includes step-by-step directions for freezing, canning, drying, and pickling, accompanied by color photos and dozens of recipes, including charred chili barbecue sauce and onion confit.