Putting food by

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

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

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User Review  - Goodreads

Has been a standard of mine for many years. A MUST for all who are interested in "Putting Food By". Read full review

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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