Organic Tomatoes

Little Kopit wrote:
OK, for starters the Rombauers, Rombauer, Becker clan has gone past print into a webpage run by Beckers, Becker kids and grand kids and new brides: Online Joy of Cooking Seriously, you can consult. Of course, they've also gone beyond the trad agrarian plants and animals so that you can get tips for dealing with harvest of the sea and the Labrador bog or way out beyond bush.


Then, I'll deal with Canadian book source for new books and Amazon baby for used.
https://www.chapters.indigo.ca/en-ca/.

2. Stocking Up: The Third Edition by Carol Hupping. Touchstone | June 15, 1990 | Trade Paperback . CA$25.00

Or used via www.abebooks.com world wide branch of Amazon.
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Stocking Up III: The All-New Edition of America's Classic Preserving Guide . Carol Hupping. Published by Rodale Press. ISBN 10: 0878576134 ISBN 13: 9780878576135. Used Hardcover US$8.00

Many ways my fav. Also hunt up Stocking up 1 and Stocking Up II. Recipes aren't all the same.

3. Putting Food By: Fifth Edition. by Ruth Hertzberg, Janet Greene, Beatrice Vaughan. Penguin Publishing Group | May 25, 2010 | Trade Paperback CA$16.00.

Earlier editions are on ABE Books, but given this is the one with the scientific gospel on what preservatives are doing what, I wouldn't go there. Not that I've parted with my copies of the older editions, mind.

If you really want to get into filling your freezer with well cared for, non-chemical additive food, all of these are worth it.

Thanks for asking
:B :B

:W.
Rodale Press is always a fav on my end no matter the subject:C

As for the Rombauer/Beck clan........just wuvv them and mostly in food stained print. There is nowhere I've traveled on this earth that at least one copy hasn't been with me, no matter the excess weight. Still have 2 different editions, both hand inscribed by 2 family members who were convinced (and not secretly either:D) that my going to any form of cooking school was a TOTAL waste of money. Note that I agreed with them to a point, LMAO.
Still, nice to know the JOC crew has moved into the 21st century so smoothly. Had a 3rd reprint that covered fish but ahem gave it to my now ex DIL who lost it; 'nuf said on every level I can think of.

Thank you for the Canadian book titles! I'll be doing some research on them soonest:C.

If you'd like the name of the out of print book I mentioned, PM me. I should warn you that it's written in..1930's French, which keeps me on my toes as to how languages and recipe writing have changed.