Putting food by

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Stephen Greene Press, 1975 - Cooking - 495 pages
31 Reviews

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Easy to follow directions and helpful tips. - Goodreads
Good reference to always have handy. - Goodreads
The recipes are great! - Goodreads
This is one of my go-to canning reference books. - Goodreads

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User Review  - dms02 - LibraryThing

I have not read the whole book - I have merely breezed through sections. This is a useful reference tool that I am sure to check back on many many times to come. Read full review

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This is the "standard" I have used for many years. It is comprehensive and easy to understand. I recommend it to anyone who has never canned or dried food before and to those who just need to "brush up " each year.

Contents

Why putby foods spoil I Botulism 3 Measuring acidity
10
Where is boiling adjusting for altitude 13 Water 15 Salt
16
Firming agents 27 ask your County Agent
28
Copyright

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