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Small-batch Canning and Freezing Cookbook

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Small-batch Canning and Freezing Cookbook

Unread postby Ferretlover » Sat 07 Jul 2007, 14:24:41

by Charlotte Turgeon.
Second printing 1979. ISBN 0-89387-020-X
pub by Saturday Eveng Post 144 pp (was 4.95 in 1979)
Contents: Canning and freezing vegetables, canning and freezing fruits, jelly and jan specialties, pickles and relishes, shortcuts and standbys. Indexed.
Covers hot water bath and pressure canning, equipment, canning do's and don't's and recipes.
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Re: Small-batch Canning and Freezing Cookbook

Unread postby cynthia » Sat 07 Jul 2007, 20:01:37

$this->bbcode_second_pass_quote('Ferretlover', 'S')econd printing 1979. ISBN 0-89387-020-X
pub by Saturday Eveng Post 144 pp (was 4.95 in 1979)

It is recommended not to use older texts for reference regarding canning. Waterbath and pressure canning information has changed over the years to increase food safety and decrease spoilage. I know many food preservers stick to old family recipes and methods but it is not a good idea and people should rely on recently copyrighted/published information.
The Oregonian FOODday section had an article this week that discussed a woman who prepares small batches of food for preservation while cooking her dinner. Even Martha Stewart herself has not presented such a time-saving idea. :lol:
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Re: Small-batch Canning and Freezing Cookbook

Unread postby girlscout » Sun 20 Jul 2008, 22:49:51

I appreciate the tip! I recently picked up some canning and food storage books at the local library's used book sale, and they've got to be from the 1970s. Now I will certainly do some investigating on my own before blindly following recipes that are as old as I am. Thanks!
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