Putting food by

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Stephen Greene Press, 1975 - Cooking - 495 pages
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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  - Heather Valachovic - Goodreads

I found this book invaluable for learning how to preserve foods and why certain techniques are used over others in terms of food safety and retarding bacterial growth. I highly recommend it for anyone who has an interest in preserving food safely. Read full review


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

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