Giveaway: Preserving Book Bundle

preserving books

Friends, so many good preserving books came out in the last year. Truly, I feel like we’re in a golden age for jams, pickles, chutneys, ferments, and even low acid home canning. For this week’s giveaway, I have a short stack of recent preserving releases that would be a fantastic addition to any DIY library.

Now, just to be clear, this is not my definitive list of the best preserving books to hit the shelves this year. I just happen to have extra copies of all three of these books (thanks to the publishers who helped bring these works into the world) and thought it would be nice to bundle them up and give them away to one of my readers.

Asian Pickles cover

First up in the giveaway stack is Karen Solomon’s excellent book, Asian Pickles. I wrote a bit about this book last June and the longer I have it in my collection, the more I love it. Truly, anyone who wants to expand their understanding of home picking should pick up a copy post haste.

Fermented Vegetables cover

Next is Fermented Vegetables, which has been out just over a month now. Written by Kirsten and Christopher Shockey, this book is one of the most comprehensive and user-friendly books on fermentation that I’ve seen recently. The pictures are beautiful and lend additional clarity to step-by-step recipes that might otherwise be troublesome.

Last month, I used their recipe for brined dilly beans andΒ I was so pleased by the results that I started entertaining the idea of getting myself a mini-fridge so that I could make more.

Mrs. Wheelbarrow's cover

Last in the stack is Cathy Barrow’s much-anticipated book, Mrs. Wheelbarrow’s Practical Pantry. This is such an amazing book for home cooks who want to start building up a pantry filled with homemade staples. Sure, it has plenty of boiling water bath recipes, but it also deals with pressure canning, charcuterie, basic home dairy, and smoking. Anyone who likes a food project should have this one on their shelf.

There will be just one winner in this giveaway, who will receive a box with these three books in them. Here’s how to enter the giveaway.

  1. Leave a comment on this post and share your favorite food preservation resource. It can be a website, book, online video, or person. Share the love so that we can all expand our knowledge.
  2. Comments will close at 11:59 pmΒ east coast time on Saturday, November 29, 2014. The winnerΒ will be chosen at random and will be posted to the blog by Sunday, November 30, 2014.
  3. Giveaway is open to all.
  4. One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.

The winner of this giveaway is #380/Tina! Congratulations Tina!

Disclosure: All three of these books were received as review copies. No one paid me to say nice things about them. Additionally, Karen and Cathy are both friends of mine. However, they did not ask me to run this giveaway or say these things. I do it because I like to share the good stuff with you guys. Β 

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479 responses to “Giveaway: Preserving Book Bundle”

  1. My little Mama is my favorite source, and my biggest inspiration!! But I also use the Ball book and pick others brains, and look at online sources, etc. I will have to say next to Mom, that real books I can hold are my favorite πŸ™‚

  2. I love canning with my mom she is teaching me how to do things. Her mom and grandma had taught her. I’m having to write things down because she’s doing most of it from memory. There are some recipes out of a old cookbook that has been handed down from them as well but not many. I really hope I’m getting things right because I love having canned fruits and veggies all winter. I’ve always had my garden and counted on my but with my dads health and him going for a transplant hopefully soon I can’t count on her to do very much in the coming years I’d like to provide for them as well as our own. Thank you for the chance at winning the canning books they would be very helpful in my learning process I think.

  3. I’ve just started dabbling in pickling, so I’ve just relied on websites such as yours. Looking forward to reading suggestions for other resources!

  4. My mom is my go-to resource, because she taught me all the basics, and I like the web and Facebook forums for specific food preserving needs. I’m allergic to many processed foods and commercial preservatives, so making my own makes more sense than ever. Thanks for this opportunity!

  5. The book that got me started in preserving was The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard. Because it has a little bit of everything, I was able to dabble in confidence. And it recommend it to beginners who don’t really know where to begin.

  6. I have an old community cookbook that my mom got when she first moved to America. It has a recipe for strawberry jam that was the first preserve I ever made. I still go back to that book for other jam recipes to this day.

  7. My favorite food preservation resource has always been my Mom. Now I refer to the Ball Books, a couple of Amish Cookbooks on Canning, websites if I come across them (no one specific), really anywhere I can get my hands on some good recipes. I love trying new ones! Thank you for the opportunity to win.

  8. Food in jars, preserving by the pint, ball blue book… so far… these books would be a great addition to my collection

  9. I refer to the Country Women’s Association Cookery Book and Women’s Weekly Preserves. I borrowed a wonderful book from the library recently ‘The Gentle Art of Preserving’ by Katie Caldesi. Other than that I have picked up tips and tricks along the way and from the internet. Thank you.

  10. I actually learned how to can on my own and I tend to like unusual recipes with ingredients that we normally don’t see in Denver as well as some of the tried and true. I initially liked these websites when I was looking for canning recipes: http://www.onehundreddollarsamonth.com/, http://www.mrswheelbarrow.com/, http://www.sbcanning.com/p/canning-recipes.html. Then I checked out every book in the library that I could get my hands on and although I liked your book Marissa, I had a hard time justifying all that time in the kitchen for a small load of jars…to each their own you know. I really, really liked Kevin West’s book Saving the Season and I also like the cookbook on Preserving with Pomona’s Pectin as I really had a hard time putting 8 cups of sugar in something as the ratio to sugar and fruit were off balance. The funny thing in all my canning is that I didn’t eat any of it….250+ jars and I gave it all away. Go figure.

  11. Apparently, I’ve never met a preserving cookbook I didn’t like. A few of my go to titles include Preservation Kitchen, Tart and Sweet, and food in Jars (your tomato jam is an annual favorite to can).

  12. I have several canning/preserving books on my shelf, but also use the Internet quite a bit, including Food in Jars. My Pinterest board is the first place I go; as I come across great recipes & tips, I pin them there so I can always find them when I am ready to put some food in jars. People who can are so willing to share with one another, so I never run out of ideas & information. I love reading what everyone shares.

    These books are outside my usual recipes & would make a great addition to make sure I don’t get into a rut of making the same things over & over again.

  13. I like to refer to Ball, Food in Jars, SBCanning.com, Penn State’s Extension Service and Univerisity of Georgia’s website and printed materials. There is a load of info out there but these are my most trusted sites. It also helps when live classes are offered so specific questions can be answered by the experts.

  14. I have a tatty copy of the Ball Blue Book on the shelf as well as an old white book of Favorite Recipies – their spelling, not mine – printed & sold by the Ladies Auxiliary of the Parkview Baptist Church in 1964 at the Fall Fair. My favorite is written by hand on the back page – Mrs Mumford’s Picked Beets. I made them for years in the quart jar for my family & the pint jar for all the old men that I worked for as a Home Support Worker.

  15. Well, lets see; Besides Food in Jars, I go back to a very old hometown cookbook, also from my aunt
    Thank you for this giveaway opportunity

  16. My favorite resource is Sandor Katz, as a pioneer and the one who introduced me to the possibilities of fermentation. Online, that would be you, even though I can’t eat a lot of the stuff you talk about due to food sensitivities and digestive issues. (Sweet jams are a problem for me.) In spite of this, your generosity and thoughtfulness shine through so beautifully. I like Tigress too though I haven’t checked her sites in a while.

  17. Love your website for inspiration and have a number of old books that I refer to. Thanks for,the chance to win some new ones.

  18. I have just started to preserve everything and anything. I have just moved to a city that grows gorgeous tropical fruits and vegetables so its the best time to start preserving. My inspiration for preserving is my friend Nola Murdoch who is an old school preserver. My first recipe was her apricot jam, it took me 4 years to perfect hahahaha now its a hit with all my friends and family. would love to get your books to start me off on my preserving “career”.

  19. I’m just obsessed with fermentation right now. I’ve found that the best info is actually online. Fermentation is so dynamic that something of the flexibility of the online format seems to be better capable of handling the topic.

  20. You are my primary resource for pickling info and a book from Sally Wise. I have just bought a pickling set for my husband for Xmas so these books would be a very welcome addition.
    Cheers

  21. I believe it was 3 years ago I saw you on the 10 show. That’s what got me interested in canning. I then went to a class of yours and I was hooked! I love your tomato jam, vanilla pear jam, peach jam – the list goes on! Thank you.

  22. Other than this site? πŸ™‚ I do like the canning subreddit a lot. The community is always so helpful when I’m encountering new and unique canning opportunities and issues.

  23. I mostly use the Ball canning book but do a lot from surfing the web. I love the blogs such as yours and try many of the recipes for small batch canning. I love to make small batches of anything I haven’t tried before and make up a lot of my own recipes. I’ve been canning for well over 50 years and it its still one of my favorite things to do, I just give away more of it now.

  24. My main pickle recipe came from Granny Grunewald then I have ‘Pickles and preserves by Marian
    Brown and another book called Stocking up. Of course I get good recipes from you, especially
    tomato jam. I need to learn more about fermenting vegetables. My husband loves kimchee and
    anything fermented.

  25. I’m sorry you can’t all call her, but my mother is my biggest canning resource. I can read and research all I want but she is always by go-to for confirmation.

  26. my best preserving resource is the blog The Preserved Life (formally known as What Julie Ate). Julia is a good friend of mine and she always comes up with the most unique and simple ideas….I never know what she’s going to come up with next!

  27. My favorite resource is the canning sub on Reddit. It’s a really knowledgeable community that is very responsive to beginner and more advanced questions.

  28. I am a newbie so I went for the old standby of the ball book. But I like the internet bc of all the pics. Your site has been really helpful and I like to browse punkdomestics.com for ideas. I also just search thru pinterest a lot of times to find different recipes.

  29. I really like Put ’em Up Fruit: A Preserving Guide and Cookbook by Sherri Brooks Vinton. I’ve tried several of her jam recipes and they’ve all been tasty. My favorite recipe (that I make the most often) is the Apple and Pear Sauce.

  30. I’m learning so much from just reading at the comments!

    I really like this blog, and also Phickle and Putting up with Erin. I use Punk Domestics a lot to search for recipes and techniques. Recently I bought the Ball book, and for a little insight for us, the Spanish-speaking crowd, I would recommend Crandon Institute’s book. It’s a comprehensive cooking book with a good chapter on preserving for newbies.

    Thanks for giving us this chance! I would love to get those books!

    All the best from rainy Barcelona!

  31. I use a variety of resources, including blogs (Food in Jars, of course!) and Pinterest. Sometimes I want simple, sometimes I want more extravagant, sometimes I want something different.

  32. I love the National Center for Home Food Preservation. They don’t have the most exciting recipes, but they have all the basic principles in one place. I get a better understanding of the risks from reading that site, and then am more able to judge the appropriateness of other recipes I see online.

  33. I have to just pick one resource? I think every resource I use is great! I get ideas from every book, every website, every newsletter. It may only be a small epiphany but I get something from every resource I use. (example: “what a great idea to add vanilla or cinnamon to that jam recipe”)

  34. I used the pickyourown.org website. They tell you where to get the freshest local produce and give recipes and instructions for their use. Book wise, the Ball guide and your books were on my counter all summer/fall! But, having my aunt and mom showing/ helping me pickle eggplant as my nonni used to do was the best of my experience this fall!

  35. My two favorite “go to” books for canning and pickling are The Ball Blue Book and The Pickle Pantry by Andrea Chesman. My Mom was my first teacher in the art of canning.

  36. I use a variety of sources, including the internet, but I love your site, and I have a small batch preserving book that has a ton of great recipes in it. I love just sitting going through the books searching for new and different recipes to try out.

  37. I use the Ball Blue Book. Just came across your blog and simply canning blog. I have enjoyed trying new recipes I have been able to use my grandmother’ canner from the 1940’s.

  38. my library’s recent publications shelf…I’m always finding new canning books (they keep books on that shelf for like a year:)!

  39. I’ve gotten most of my recipes from you, the Ball book and Pinterest. I love how at a click of a finger we can get such great information.

    • I learned how to make pickles from a farmers wife.
      I really would like to do more fermentation pickling.
      It tastes really good and I feel better after eating it.
      Maybe because, I made it.

  40. Your website (obviously), and I’ve had luck with some google searches for various recipes. Also you can never go wrong with the Ball Blue Book for a good standby.

  41. I am learning and enjoying the fermenting process. My “go-tos” for food preservation is Food In Jars and the Ball Blue Book.

  42. The Ball Complete Book of Home Preserving is a basic resource, I use both of your books quite often and I’ve been using Mary Dragan’s Well Preserved. I also hit thiis section of the book store and the library on every trip!

  43. I have a better homes and gardens and a taste of home canning issue that I use. I also reference the internet, but would love a canning book!

  44. What’s my favorite food preservation resource. That’s easy…Food in Jars. Marisa is always adding not only detailed recipes…just like in a cookbook, but she shares links to other blogs, authors and recipes…reviews books and new products…and has wonderful relationships with businesses that provide her with products for give-a-ways like this,

    Food In Jars is my first stop when I go onto the internet. I couldn’t do without it!

    Gotta Run…Almost out of lemon jam…now which of Marisa’s books has the recipe for Meyer lemon jam?…Oh yeah the first book…gotta make a shopping list.

  45. I typically use the information from my local Extension Service and your website. The County Extension Service resources are typically “plain food.” But it is always a good start.

  46. My favorite place is a little book of my own handwriting where I keep all my favorite recipes, including a special section for canning. New ones (from this site, other web sites and books) get written or printed on paper and after we’ve opened the jars and know we like them they are copied into the book.

  47. Pomona’s Pectin Website, it has great resources and recipes and is the best resource for the proper amounts of calcium water and pectin

  48. i keep a short stack of books on my kitchen table – Ball Blue Book, both of your books, and both of sherri vinton’s put ’em up books. the giveaway books look fabulous!

  49. My grandma! The lady is plain and simply amazing. I also think she might be a witch because she has shown me how to pickle herring at least fifty times and never never never can I emulate it. And I’m a trained chef!

  50. As well as all the books already stated, I love the River Cottage Book of Preserves for it’s unusual recipes (like chestnut jam!).

  51. My favorite resources so far are friends and relatives (and the relatives of friends) who have been doing this for longer than I have. They are a great resource and good company while canning! I like looking at recipe options and variations online, but for process and assistance, the people are wonderful.

  52. I just got started preserving and haven’t had the chance to buy any books yet, but Food in Jars and the Ball website have been good to me far. I’m always expanding my resources!

  53. I have two favorites. Your blog is great for inspiration and I love the National Center for Home Preservation website because they seem to have all of the answers to my questions.

  54. The Complete Book of Small Batch Preserving, over 300 delicious recipes to use year-round by Ellie Topp and Margaret Howard. This works well for small families and gifting jars of delicious food. The Ball Blue Book, which has been around forever and still one of the most trusted guides to canning. And of course your own Food in Jars blog and book (which I own). I have been canning for 40+ years, and it is a pleasure to see this craft return to a proper spot in homes and pantries. Thank you for your contribution and fun approach.

  55. My go-to food preservation resource is without a doubt Sandor Katz’s “WIld Fermentation”. As I venture further down the fermentation rabbit hole, I find myself referrring back to it time and again. I love it for the science and processes detailed and never fail to learn something new or be inspired to tackle a new project when I sit down with it.

  56. I tend to just go to the internet. I gravitate to university websites (I’m a home-ec major from the 70’s). But, I go to individual sites as well. I don’t have any books on canning other than the one that came with my canner, and I’m not a fan of it.

  57. So many good resources to choose from, but the more I learn about preserving, the more I find myself going back to the basic recipes, like The Ball Blue Book, to see how I can (safely, of course) put my own spin on them. Thanks for the opportunity!

  58. I use your website, the Ball Blue book and my grandmother’s recipes. Sorry, no links to her recipes; I just have her handwritten recipe cards.

  59. Well, truth is that you were my first inspiration. But this year the most common go to for me is the Pomona’s pectin book. My DH is prediabetic with a bad family history, so I needed to really pull back the sugar including in my jams. That’s for sweet things. For everything else I use the internet.

  60. I definitely use both your books and website the most. Apart from that, my favorite resource is Put ‘Em Up – the book I learned to can from.

  61. I have just started canning this year, and have made pickled green tomatoes and pickled pepperoncinis. I also canned pears from my ancient pear tree. I have so much fun with it and can’t wait to do more!

  62. Oh my it’s hard to choose. I like this site and Punk Domestics as far as websites go. Books – I don’t think I can pick just one or two favorites.

  63. I use the flavor bible to find out what fruit + other connections work well and then just search for already existing recipes for jam online. My favorite result a balsamic vinegar black pepper strawberry jam.

  64. I have a really old copy of the Blue Book, so that’s my favorite for sentimental reasons. But I mostly look to your blog and cookbooks for recipes. The small batches are perfect for my one-girl life.

  65. Eeeep! Fermented Vegetables has been on my wish list for months! Two of my favorite and well visited books (aside from yours of course!) are Canning for a New Generation and Tart & Sweet.

  66. My favorite go to canning resource is still my copy of Food in Jars. I am not just saying that to win the prize, but rather whenever I have something new to use, I go there first to see if there is something yummy to be made with it. Second would be my Ball canning book.

  67. How can I narrow the list down? Your blog and books are always on top of my food preservation stack, as well as Blue Chair Jam’s book and Karen Solomon’s earlier books. The Trifecta of Awesome. Thanks for the giveaway, and I hope you have a happy Thanksgiving!

  68. Besides FIJ and Ball Complete Book of Home Preserving, I like Living Homegrown and Kraut Source (culturedgourmet.com). I missed the latter’s kickstarter, but am looking forward to their product to turn my jars into mini fermentation crocks!

  69. My favorite preserving resource is my father – I’m not sure there’s anything he hasn’t canned or doesn’t know how to can (Fish? Check. Venison? Check. Bread? Check.) and he built his own smoker in the backyard when I was a toddler and has been smoking fish and game on the barter system for people ever since. (Bring three fish to smoke, we keep one. Mmm, home-smoked salmon…) He makes his own sauerkraut in a huge ancient crock. If I get stuck on any preserving recipes he’s the one I call.

  70. The National Center for Home Food Preservation is my source for current research-based recommendations for most methods of home food preservation.

  71. i have been volunteering with different families in various countries, working on farms and gardens– by far each bit of knowledge i have gained from these families is what I revert back to. This website has some good ideas and techniques though πŸ™‚

  72. im relatively new to preserving fruits and veg. I’m currently reading and loving Lauren Chyun’s The Kimchi Cookbook. I’ve been preserving meats for some years, and usually look to Hank Shaw, Matt Wright, Rhulman/Polcyn and some French charcuterie manuals.

  73. I know everyone here already knows this resource, but your blog and first book are what introduced me to the world of preservation. Another book I’ve enjoyed is Put ‘Em Up! by Sherri Brooks Vinton (the apple chutney!!).

  74. My go-to sources are the Ball blue book and the original Food in Jars book. I’ve got Preserving by the Pint on my Christmas list and if I don’t get it, I’m getting it for myself!

  75. I check the Ball Blue Book, but it rarely has the kind of recipes I’m looking for. Honestly, your blog & books have been amazingly helpful. I also like The Art of Fermentation, The Joy of Pickling, and the interwebs in general.

    I’m hoping to take the Master Preservers class offered by the local Extension Services this coming spring. I’m quite looking forward to learning how to develop my own recipes safely. At the very least, I’m planning to get a food-grade pH meter as my christmas present to myself for fiddling with recipes.

  76. My go-to’s are Sherri Brooks Vinton’s books (especially Put ’em Up!), the book Canning For A New Generation, and your site and books!

  77. Do I sound like a suck-up if I say this website/your books? In addition to those, I really like Punk Domestics and anything by Sandor Katz.

  78. Such beautiful books! I tend to get my information through various sources. Many recipes are passed down from my family (huge canning family) and others I find in cookbooks or through blogs on the Internet (such as you!).

  79. I mostly go to books like yours that helped me a lot. Sometimes to utube if I want to see something and then to blogs like punk domestic and Mrs. Wheelborrows. Would love to have her book!

  80. Oh, my goodness — Asian Pickles!? I have been wanting that….

    I think I tend to head here first, but I also like Putting Food By for general rules and such.

  81. My #1 food preservation resource is my grandmother. We can talk forever about new preservation projects, techniques, and equipment.

  82. I have found the university of Georgia food science/home canning website to be really helpful! Also recently made your hakuri pickles and have been loving them would live ideas from these books for more!

  83. To be honest my favorite resource for all things canning/preserving is Food in Jars! So much great info, recipes and resources. I love it!!!

  84. I haven’t used many (yet!) but have found the University of Wisconsin extension service site to be very useful. Since we are now in Texas, I’ll have to check out local resources here as well. I also have like “Pickled Pantry.” Excellent curtido recipe.

  85. I get a monthly newsletter from our state extension office that gives recipes and tips about whatever is in season that month. I find that resource invaluable.

  86. At the risk of sounding ike I’m sucking up, your Food in Jars book is my go-to resource. Love it. Second place would be: Putting Food By, the book that taught me to can.

  87. Right now I just love my Pomona Pectin book. I just love the fact that all of the recipes are low sugar and adjustable to my taste and they’re also small batches.

  88. Cultures for Health is a great resource for “How to” information. I’m also a big fan of Nourished Kitchen and Northwest Edible Life blogs. They were what got me into food preservation and whole foods eating.

  89. My favorite food preservation resource has been my mom, haha. I grew up with her canning all kinds of stuff, so whenever I have a question, I call her. I’ve also really enjoyed Katz’s The Art of Fermentation, and I’m astounded by the variety of things Erin (http://www.puttingupwitherin.com) makes!

  90. I use the Ball Complete Book of Home Preserving a lot and honestly, recipes from Food in Jars! And I have a local master preserver who teaches classes at our local rec dept who taught me the basics and is always available to answer questions.

  91. I have for years relied on the Ball Blue Book but recently have used many of the tremendous online canning blogs as resources. The blogs have helped me break out of the ‘traditional’ items to preserve and experiment more. Canning is definitely not what it used to be!

  92. Years ago before I really got into preserving I was working on a documentary project in the Midwest. It was sweet corn season and everyone was canning, preserving, freezing, and eating as much as they could. Over and over I was told that the staple book for preserving was the class “Putting Food By.” Years later, while I love blogs, modern books, and friends, “Putting Food By” and it’s retro design is now my go-to bible for preservation.

  93. In person, of course! I like to sit down with old-timers and pick their brains about food preservation methods and growing techniques. It’s important to get this knowledge and archive it.

  94. Those all look like exciting cookbooks. I have a bunch of preserving books in my house already, and i tend to use them about equally. But most recently, I made a new batch of kim chi from The Joy of Pickling and I have new batches of stock and frozen green beans (to round out the end of the season) in my freezer.

  95. Other than this site? Ive got a great deal of use out of Put Em Up. Also, you cant beat the local community of food swappers here πŸ™‚

  96. UGA extension office… primarily for the nitty gritty details; I rely on various food blogs like this one for general informaiton and flavor inspiration.

  97. Have been using a so old it is falling apart copy of Ball’s Blue Book. Interest in preserving has increased since I found this blog early this year.

  98. Honestly, friends are some of the best resources for me. Plus, I like to look at the preserved goods at my local fair. Chances are, I recognize the last name and I can get in touch with whoever made the intriguing preserve. πŸ™‚

  99. My first go-to resource is usually your blog because it was what introduced me to the world of preserving (after my sister-in-law). I love both of your books and Put ‘Em Up as well. My best resource, though, is my sister-in-law who preserves almost everything!

  100. The book that first got me excited about branching out from the (delicious) plum or apricot jams we’d occasionally make while growing up was Edon Waycott’s Preserving the Taste. It is still one of my favorite preserving books!

  101. Well of course I have both your books and love them, also I use Williams-Sonoma, Blue Chair and Ball. Haven’t done any pickles or fermenting but have them on my to do list.

  102. My favorite preservation resource right now is Pinterest – I just type in an ingredient that I have in excess and get great ideas of how to preserve it (can, freeze, dehydrate, etc)

  103. Books and websites (including this blog), but I also talk to my sister about canning all the time. Her experiences help me figure out what to try.

  104. Not to be a suck-up, but I still turn first to your books and website. I love the Ball Canning Book for some practical advice, but as a canner, it’s small batches all the way for me!

  105. Websites, yours in particular plus the National Food Preservation one seem to get used a lot. The good old Ball book makes regular appearances.

  106. I think my favorite resource is the internet and the tiny pamphlet that comes in Pomona’s pectin. It’s where I go for recipes and troubleshooting and a sense of community. I don’t know many people who preserve food, so I’m so thankful for the big online community.

  107. Not to be a brown-noser, but my favorite resource is your Food in Jars book (and Preserving by the Pint) and your website. I also really like the website Putting Up with Erin, and the Put Em’ Up series of books (all of which I learned about from you, so thanks for that!). You have really broadened my canning horizons, and I appreciate that! Next on my list (perhaps next week, even), I’m going to try pressure canning some vegetable stock/broth. Then, I’ll be dabbling in dehydrating and moving on to fermenting…

  108. The internet is awesome for most recipes, but for canning I almost always turn to my small collection of books. There’s something so nice about thumbing through them when you have an excess of something that needs to be preserved. In addition to the “Food in Jars” books (which sounds suck-up-y, but I don’t care, I love ’em) I also frequently turn to the two “Put ‘Em Up” books.

  109. This year, my favorite preserving resource was the food in jars website, from where I found a recipe that led to the most delicious bread and butter pickles ever!

  110. My favorite resource is a bit old school: my state’s extension office has great resources for food preservation. They’re amazing with all their online materials and while I’ve never had to do so, I know people who’ve called them and they’ve been incredible.

  111. My fave resource – besides Food in Jars of course – is my friend Sheryl. She always manages to find the best recipes and websites and then posts them to my timeline on Facebook. It’s like having the best of the internet come right to me.

  112. My favorite would have to be the book Wild Fermentation by Sandor Katz – it is so laid-back and reassuring about the process of fermenting that it inspired me to try!

  113. I’m always checking your website first when I have an idea about canning! You usually have a ton of great recipes and if not, you have great links from your posts! I also am really obsessed with Wild Fermentation from Sandor Katz!

  114. Honestly, as many books as I read on food & preserving, my favorite resource is still my mother! She’s been canning her whole life, and sometimes gets exasperated by my seemingly-elementary questions, but is always there to answer a frantic long-distance phone call. But that doesn’t seem very shareable – so, I still treasure “Putting Food By” the most of my preserving library. Thanks!

  115. “Food in Jars” is what convinced me to stop being nervous and take the home canning plunge. I’d love to expand your horizons, and offer you some fab new resource, but if I’m honest, you’ve been my biggest food preservation influence. Not trying to suck up; just telling it like it is! πŸ˜‰

  116. For me it started with Rodale’s Stocking Up III. These days my preferred source is the Internet at large but in a pince that’s the book I reach for.

  117. I’m a newbie, so I mostly use your blog. We made your pickles this summer and they were fantastic! I can’t wait to try more things.

  118. Your website. I had started trying to preserve before I found your recipes but everything had too much yield to be practical for a single girl preserving in a stockpot in a 50 sq ft galley kitchen.

  119. Well, really this blog is usually my first stop for canning info. My very first canning recipe was your apple cranberry jam. Other than your blog, I usually paw through my Ball Complete canning book, and So Easy to Preserve for ideas and info.

  120. My greatest resources for preserving are my grandma and my mother in law. I hope to squeeze every bit of information out of them before I don’t have them anymore. It’s so important to pass things down from generation to generation. I would love these books so that maybe I could teach them something new!

  121. I’m only 6 months into my preserving obsession, which was inspired by attending one of Marissa’s demonstrations, and haven’t strayed very far from Food in Jars. I’m just not bored yet!

  122. Favorite jamming-specific resource: Pomona’s Pectin book & website (because I do all very-low-sugar)
    Favorite general canning resource: good old Ball Blue Book πŸ™‚

  123. Aside from your blog and book, I love Canning for a New Generation (book) and Well Preserved (blog). I’ve been eying the Asian Pickles book ever since you reviewed it.

  124. This is only my second year of canning. My go-to resource has been Ball’s complete home preserving book. It has a great variety, and I’ve made several recipes to give as Christmas gifts this year. The Asian Pickles book looks fantastic! If I don’t win it, I’m definitely buying it before next summer!

  125. While I think that some of the things that promote are woo, the first book that got me interested in basic ferments is Nourishing Traditions.

  126. My Grandpa! He makes the spiciest pickles ever, preserves his favorite plums by making wine, and while it’s not technically “food preserving” he preserves cheese but cutting off the moldy bits and eating the inside long after other people would have thrown it away.

  127. My go-to resource is the National Center for Home Food Preservation website:
    http://nchfp.uga.edu/index.html

    The wealth of information on that site helps me ensure my canned goods are safe. There are so many unsafe canning recipes floating around that a person needs a good understanding of proper practices and this website has it all.

  128. These look like fun new resources!

    The first useful resource I found when starting to can was foodinjars.com, and besides using both books, my next go to resource is either Tart & Sweet or Canning for a New generation, all 4 of these books get packed up and carted around every time I’m inspired to find a recipe or just see what I should be doing at that point in the season!

  129. My “go to” has historically been my Kerr and Ball preserving books…but now it’s the internet. In addition to your site, there are so many creative flavor makers out there. Many inspirations.

  130. Family knowledge got me back into canning, but I googled Sour Cherry Jam a few years ago and found your site. I’m so glad I did!

  131. I like “True Brews” by Emma Christensen. It’s chock-full of awesome beverages from sake to kefir.

    The Chai Spiced Mead is perfect for the holidays!

  132. I recently brought back a case of Mason jars to my small sailboat that we are sailing around the world, no small feat when they were packed in checked airline luggage. This meant I could finally try my Grandfather’s Mustard Pickle recipe, one that I found in his old journals. Also made a batch of Spicy Indian Mango Pickles, the recipe given to me by a lady in my neighbourhood.

    That’s my favourite resource for recipes, the people that have been making them for years that are willing to share a little bit of their lives and stories with you.

  133. I checked out “Asian Pickles” from our library and liked it. I copied a couple of the recipes, but I would LOVE to have it in my collection!!

  134. My resources online are foodinjars.com and various e-groups on canning; in print it would be the Ball Blue Book; and in person (because I am lucky enough to live nearby) is Mountain Feed and Farm Supply in Ben Lomond, California. They have every imaginable tool, ingredient, and idea for all the preserving and fermenting arts. They answer all my questions, and special order my hard-to-find requests. If you are ever in the Bay Area in California….. definitely stop in.

  135. My dad got me started by buying me a pressure canner and giving me 20 pound of green beans! Learned the basics with Ball Blue Book. Have another book called “Preserving Everything” that I like too.

  136. I love Canning for a New Generation – such a great variety of recipes, and I love that there are recipes that incorporate canned goods. I also visit this lovely site with great regularity πŸ™‚

  137. I haven’t been canning for very long but I absolutely LOVE it! I am faithful to Cindy at SB Canning and of course to Food In Jars. I follow a couple of different websites and I am very picky about it. I don’t have too many books, of course I have the Ball preserving books, but I need more books so that I may try more things, I just can’t stop! Thank you for doing this and for all the time you time on your site, I really appreciate you.

  138. I started with the Ball Blue Book and I still refer to it at times, but I really like Food In Jars for a more modern take on preserves. I also have Wild Fermentation and Put ‘Em Up that I like to get ideas from.

  139. I used to make my own yoghurt and sourdough bread in college. I got away from making them when I got my first full-time job outside of college. Recently I’ve started to make yoghurt and saurkraut again. My favorite resource is, unfortunately, not here any more. My grandmother was the best and I still use her recipes.

  140. These are fantanstic sounding books. I would truly love to start my collection again with them. I lost all my canning books this summer. I broke my shoulder in three places couldn’t do any canning myself but let daughter borrow them so she could can some for us for the winter. She left one of the books on top of her stove when hot water bathing and ended up setting her kitchen on fire and in the process destroyed all of my canning books with either fire or water.
    The one thing I never have trouble canning is tomatoes and my mom’s chili sauce. For 11 years I joined her in her kitchen, with her old set of Sears cookbooks and her Searchlight cookbook, Neither of which can be replaced. We canned over a dozen quarts of chili sauce and almost 2 dozen quarts or pints of tomatoes. I will cherish those memories forever. Neither of my girls like the chili sauce because it is of a sweet variety. But my son and I adore it.

  141. Wow, nearly 300 comments – I’ll have to bookmark this and come back to mine the lists of websites when I have time later!
    When I first started canning, I had read quite a few blogs already and wanted straight-up no extra stories involved instructions to get me started. I googled and got to http://www.pickyourown.org/canning_tomatoes.htm Not the prettiest website but very useful and for the first couple of years I went back and re-read that page every time before starting. I’ve gotten the hang of it now, though. πŸ™‚
    Mostly, I use the River Cottages Preserves Handbook (https://www.goodreads.com/book/show/4444860-preserves) although I have a few of the other River Cottage books and each gets dragged out from time to time, as well. And, yes, like lots of others, I refer to Food in Jars quite a bit, too.

  142. I enjoy canning. I have been blessed to have many sweet people who have encouraged me as well as educated me about preserving food. People who preserve food always seem to share samples of their work. Those jars just go around and around.

  143. My mom is my main resource for preserving, I like nourishing traditions and my new fave is foodinjars.com
    Sometimes I just use plain old YouTube for help.

  144. My favorite resource is my sister-in-law Lynette Gundrum who taught me how to make her 18-day pickles. They’re wonderful…and I have friends who will clean my gutters or shovel my driveway just to get a couple of jars of them. ‘Nuff said.

  145. My go-to resources are Google and Ball’s canning cookbook. Although, now that I’ve found this blog, I’ve been referring to it quite a bit too!

  146. I love The Joy of Pickling by Linda Ziedrich. I haven’t had as much time to pickle and preserve as I’d like this fall but it’s always a source of year-round inspiration!

  147. I like to find new and exciting recipes online and I have many favorite blogs, but I must confess, if I’m comfortable enough with the ingredient I am more prone to making things up as I go.

  148. Food in Jars is where I go for recipes I trust. I find Marisa
    consistently offers the best, most up to date flavor profiles for my favorite
    preserves and pickles, but also the correct ingredients and
    common sense advice for safe canning –

  149. I like Ashley English for more modern recipes, otherwise, it’s the Ball Blue Book or the county extension for me. I have read the Asian Pickles book, though and would like to start in on fermenting!

  150. Always check things on Food In Jars πŸ˜‰ Love Linda Zeidrich books and her blog for info. Culinarily Eugenius website- there are many with great info out there!

  151. My favorite resource is the Ball canning website. The recipes are trustworthy, delicious, and always turn out right. And such variety!

  152. Just got Fermented Vegetables from the library – love that it includes recipes for using ferments. Chocolate beet coconut macaroons looks yummy (made with cabbage/beet kraut)

  153. I come here a lot but generally google whatever veg/fruit I want to can and look at several sources and then make my own of them.

  154. I love pickyourown.org and simplycanning.com. I also have found multiple books at my local library that have been helpful.

  155. I love “Food in Jars”!! I actually just checked it out of the library this past week to read and share around with family this week. I think we are going to buy our own copy. πŸ™‚

  156. Those look like three great books! The internet – and specifically food blogs like yours have given canning a huge boost. I scan through canning and cooking blogs for a lot of my new information. Which does frequently lead to a new book purchase!

  157. Oh definitely Food in Jars, the blog and the latest book Preserving by the Pint, and you Marisa! I’ve overcome my fear of poisoning neighbors and family with my canned jams and jellies using your tips. Thanks!

  158. Food in Jars is still my first go-to, but I also swear by Putting Food By. It’s been around for a decade and is always a great resource.

  159. Putting Food By for classic recipes and techniques. Otherwise another canning book that you once reviewed but I forget the name of, your site and Google!

  160. My first go-to place is Food in Jars because I am always looking to do smaller batch recipes. On the rare occasion I am looking to do something that might not have previously discussed I like visiting “Putting Up With Erin.”

  161. I like “So Easy to Preserve” from the University of Georgia Cooperative Extension Service because it’s so very comprehensive.

  162. New to canning and don’t have a lot of storage space. Food in Jars is my go to book. And btw thanks for opening my eyes to the delight of lime curd.

  163. I don’t have one particular resource. I check several on the internet, then go to see whatBall and the University of Geougia have to say about canning a specific item.

  164. Well, I do searches online to read up on different folks’ take on whatever project I am going to begin. But I almost always cross reference your Food In Jars recipe index. I also have both of your books. Truth!

  165. Currently this website and the USDA canning site are my favorites. I love to look at other ideas, but really have only been canning for two years. I also have my family recipes for pickled beets. So far we love all your recipes we have tried, and the links you share.

  166. My favorite canning resource is the Blue Chair Jam Cookbook by Rachael Saunders. It has great, inventive recipes and beautiful photography.

  167. My current favorites are anything Blue Chair comes out with.

    I just got their Blue Chair Cooks with Jam and have made several things I’ve never done before.

    Apple butter.

    Cajeta. (My local organic nursery has goats and I traded some of my jams for fresh goats milk. I have enough left over to try making cheese)

    I’m ready to adventure beyond fruit.

  168. My favorite canning resource is my mom. I started getting into canning for sentimental reasons, after my grandmother died last fall. It’s something I remember my mother and grandmother doing together every summer, and now my grandmother is gone and it’s my mother and I doing it. I have to double check all her recipes, though, because some of them are decidedly not USDA approved. πŸ˜‰

  169. I’m just starting to branch out with my preserving by using recipes from friends. My stand-by resource has been the good old Ball Blue Book.

  170. My Mom had taught me how to can using the Ball Blue Book Guide to Preserving and that is my number 1 go to guide. With all the new canning books out this year, recently purchased Canning For a New Generation by Liana Krissoff. Had a lot of jalapenos this year and followed the recipe for canning Simple Pickled Jalapeno Slices. Opened a can this week and they came out perfect!!

  171. I love YOUR site! It’s true! Yours was the first preserving website I stumbled upon so long ago and I’ve continued to use and enjoy it over the years.

  172. I love both of your books and use them frequently when looking for inspiration and recipes. I also look to Pinterest and my Ball Book. That book pile is tempting me!!!

  173. I have several places I pull from. The Ball books, of course. Food in Jars & Preserving by the Pint, my Instagram inspirations and a friend of mine who also preserves and learned from her grandmother. One can never have too many resources! These would add some more. HAPPY THANKSGIVING EVERYONE!

  174. I’m not trying to curry favor or anything, but … you! this site and both your books have been lifesavers this year, my first year of canning as an adult (and of canning anything other than jam/preserves)

  175. In addition to Marissa, my favorite food preservation resource is my sister, Marty … who paid way more attention to our grandmother’s canning activities when we were kids in the 60s than her big sister did. Although she lives many states away, she often gets called with “what do I do when …?” questions!

  176. Your website!! And Canning for a New Generation was the first book I bought. Two of the three in this bundle are on my to buy next list. Would be fantastic to add them to my collection.

  177. My favorite canning resource used to be my mother until she passed. I would always call her if I had a question or just to share what I had canned that day. She loved your Nectarine Lime Jam. I would send her a few jars every time I made it.

  178. The best resources I’ve found and use a lot are USDA – Complete Guide to Home Canning and Preserving and the Ball Complete Book of Home Preserving.

  179. I would say two things, a old Kerr canning book copyright 1953-72 and the internet. This years garden was very good, 400 jars I managed to put up! Please enter me in your give away. All three of those books look good!

  180. I started out with the Ball Guide to Preserving, but my first go-to for canning recipes nowadays is Food in Jars. πŸ™‚

  181. My favorite go to is the National Center For Home Food Preservation if I can’t find it at Food in Jars and my favorite book “Preserving by the Pint”.

  182. I have to say that this website is one of my favourite resources – but I also use the pick-your-own.org for my basic canning peaches/ pears instructions.

  183. Latley I I have been turning to this website for inspiration but for years I have relied on The Encyclopedia of Country Living by Carla Emery

  184. Well, this site for sure! Otherwise, I get a notion for what I want to make and then do a general internet search…like, surely someone has pickled cauliflower or made some fantastic concord grape jam…I sometimes search through foodgawker also.

  185. My favorite food preservation resource is this website! And also the many amazing cookbooks that have come out in recent years. In addition to Food in Jars, I really like Eugenia Bone’s Well Preserved, and Put ‘Em Up.

  186. Honestly, my #1 go-to site is yours and your Food in Jars cookbook. But I also reference my Ball Canning books and a select group of friends quite heavily. I don’t have a good go-to site for fermenting – I would like to change that.

  187. Your website has been a huge help in getting started with canning and preserving! I love the recipes for small batches. It’s much more manageable and easy to understand than trying to can on a large scale! I would love to expand my cooking bookshelf with these books!

  188. Actually food in jars has been my go to since I started canning. I appreciate the unique flavors and small batch recipes! Thanks!

  189. The ball blue book and stocking up-how to preserve the foods you grow naturally. πŸ™‚ I am new to your book Food in Jars for apples this year, thank you!

  190. My favorite is the notebook that I am putting together indexing all my favorite recipes in all my cookbooks along with all of my faves from the internet printed out and sheet protected. It keeps me from searching through all my cookbooks for my “one favorite recipe”:-)

  191. My favorite preserving resource right now is phickle.com. It is full of recipes and advice on fermentation, with beautiful photos.

  192. I love your advice which includes leading me to new sources and websites. My kimchee recipe, however, was shared by a family friend who married a nice lady from Korea, so it’s very authentic.

  193. I like Punk Domestics website and SBCanning.com. I also belong to a canning yahoo group which shares yummy recipes and info. Then there is old faithful the BBB ( Ball Blue Book).

  194. My Ball Preserving cookbook – it was a lifesaver when trying to figure out what to do with my garden’s produce this summer!

  195. I honestly have to say that I don’t know of any favorite food preservation, or canning, products of any kind. I am trying to learn everything I possibly can about it and I am so grateful that I have stumbled upon this site. I am so inthralled with the information provided! My daughter and I have been suffering with several diagnoses of autoimmune disorders for the last several years. Things have just been getting worse and worse over time. Our family is attempting to be a clean eating, green household. One of my daughters’ diagnoses was Celiac Disease and we are so grateful for the diagnosis because we finally have our little girl back. Growing all our own food and preserving is one of our biggest objectives with the hope of becoming completely self sustainable. Now that my husband has retired from his 21 years of active duty military, we can concentrate more on finding us our own home and some land for growing our food better and getting closer to becoming more and more self sustainable. The sooner the better!! Winning this collection of books would be extremely valuable in our home and with education of helping us to achieve our goals. Thank you for all of your informative advice and education provided on this website!!

  196. I am constantly looking at the USDA Center for Home Food Preservation website. It’s no frills, but there is so much info! Also, any of Sandor Katz’s books are constant inspiration for kitchen science projects!

  197. As much as I love Sandor Katz’s Wild Fermentation – I owe a lot to this wonderful fermenteer and his books! – I just got a copy of Fermented Vegetables by Kirsten and Christopher Shockey, and this wonderful book is helping me go to the next level ☺️. Also, Wild Fermentation fb group is terrific.

  198. Ooh, yay! I am super excited about these books. My favorite preserving resource is Linda Ziedrich’s The Joy of Pickling, because PICKLES PICKLES PICKLES!! Ahem. Pickles. Thanks for the giveaway opportunity!

  199. I just borrowed Asian Pickles from the library and it’s a new favorite! Would love to have a copy of my own so I can try everything. The book Wild Fermentation is a favorite go-to source of info.

  200. All 3 of those look great! If I say your website it’s not because I’m sucking up!! I’m the only one in my family who puts up anything and all the people who did it as much as I do have passed away– like my grandparents. That said, there’s a small group of friends from college who are starting to preserve and we all do things differently so it’s a great resource!

  201. My all time favorite preserving book is “The art of fermentation” by Sandor Katz. A fascinating and extensive foray into fermentation around the world. Also an enjoyable read.

  202. At the risk of sounding sycophantic, Food in Jars is my first line blog! It is also the site I recommend for beginning canners, to “get their feet wet” with small batch preserving. A great way to start building a pantry!

  203. Yours is the website I go to for anything connected to food preservation. Two yes ago I was looking for info on making orange marmalade and somehow ended up on your website. It’s been my top resource ever since.

  204. I have the book stocking up which is a great base reference. I do also come back to this and other blogs for more modern recipes.

  205. I’m really into checking out canning books at the library. It’s a great way to see how much you like or will use a book before you buy it. In terms of websites, this is my go-to.

  206. This year, I started pressure canning for the first time. Through that process, the NCHFP website has been super helpful. I also dug into Eugenia Bone’s Well Preserved, which has some really unique recipes for ingredients you can use in your cooking all year round. Both great resources!

  207. I have been trying my hand at Asian pickles for awhile now, but still need some work (at least that’s what Hubby-san tells me). Would love to have a reliable book to help me along the path! Your website has been a wonderful resource for creative preserves and how to use them. Thanks!

  208. Well, food in jars of course! I have a whole collection of preserving/canning books and I love to read through them and scour the internet as well.

  209. Blue Chair Jam is the book that initially peaked my interest, and it’s just darn good eye candy, too! I branched out to you from there.

  210. So many contribute to my endeavors: FoodinJars.com, Punk Domestics, Kevin West’s
    book (Saving the Season), Mes Confictures, Hitchhiking to Heaven, Edon Waycott,
    my great aunties, one of whom made and sold orange marmalade to survive the Great
    Depression (that’s the 1930s, kids), and it becomes difficult to single out one resource.
    We are all in this together, and the amount of creativity expressed by all canners and jammers
    is awesome.

  211. My mother-in-law is the best. She has a backyard full of fruit trees and plants and her own vegetable garden. She freezes, dries and cans a lot and it’s oh-so delicious in the winter months!

  212. My favorite food preservation website is http://www.foodinjars.com, of course. While searching on the web for suggestions on preserving a boat load of bananas that are gassing away on our counter (LOL), I happily encountered your site. Wow! I’m surprised I had not found it before today.
    My favorite book for food preservation would be the tried, true, and tested Ball Blue Book Guide for canning and freezing.
    My favorite online food preservation video would be Joy of Baking. http://www.joyofbaking.com/RaspberryJam.html
    And lastly my favorite person to ask about food preservation would have been my mother. She was a great cook and I dedicate this post to her life and legacy.

  213. The preserving resource that got me involved in preserving madness was “Mes Confitures.” But since then, there have been so many, books and Websites alike. Linda Ziedrich’s books and Web site are so solid. I make all but one of my marmalades according to recipes in “The Blue Chair Jam Cookbook.” Lots of other books. There’s someone who I make happy by making the Food in Jars spicy tomato jam. Lots of Web sites.

  214. So hard to pick just one favorite resource. foodinjars.com is definitely one of my all-time favorites, and Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Leana Krissoff. My mama and my mother-in-law have been enormously helpful as well. Thanks!!

  215. I’ve used your book Preserving by the Pint a ton this year, ever since my library bought a copy. For those unusual sorts of preserving questions, I turn to punkdomestics.com

  216. When I first started canning, the only resource I had was the Ball Blue book. Then the Internet came along and I found this wonderful site, which also had links to a lot of other canning websites. Suddenly I had access to a whole amazing community of canners! Food in Jars is still my favorite.

  217. I first purchased the ‘Ball Blue Book’ a few years ago but remained fearful about canning. It was purchasing ‘Canning for a New Generation’ and using it this past year that really made canning accessible. I am so excited about my canning experiences and can’t wait to expand my horizons even more!

  218. my favorite resource is ‘food in jars’ both the books and the website as you make everything so beautiful and inspire me to work with wonderful seasonal goodies,

  219. My favorite resource is the library. I get to try read old and new books. My Mom canned and preserved when I was young but she only used recipes from her Mom and didn’t experiment. I like to try new things.

  220. It’s a lovely collection of books; I actually have more than one favourite – I really like your blog and often follow the links you provide to other sites to try out new things; but I also frequently refer to my copy of my grandmother’s recipe book – not just preserves, but lots of them, even though some begin with, “take 10 kilos of good beef”… Thankyou for the giveaway!

  221. America’s Test Kitchen DIY Cookbook. Delicious duck prosciutto, vanilla extract, wine vinegar, and giardiniera have all come out of the kitchen this fall!

  222. My go-to book is still your first book, Food in Jars; I also like Canning for a New Generation, which my husband gave me last year. And I like older editions of classic cookbooks – Joy of Cooking, the New York Times cookbook, etc. – these often have good tips and recipes from the days when everyone canned.

  223. Your book inspires me. Also my friends at the farmer’s market who supply me with my produce. They are always willing to answer questions

  224. My favorite canning resource is my mom. She has been canning for years and even when I’m following a recipe I find myself calling her with questions.

  225. My favorite food preservation resource is Food In Jarsβ€”the blog and the cookbooks. Thank you for sharing your wisdom so generously!

  226. My starting point is usually the Ball Complete Book of Home Preserving. The book giveaway looks wonderful — thanks for the chance to win!

  227. For canning, Stocking Up from Rodale Press has always been my go to. I love that their recipes tend to use honey instead of sugar and it’s a good book to consult when I have a whole bunch of something and am looking for suggestions on how to preserve it. And for fermentation, Wild Fermentation is my go-to book. But I’d love to explore some others!

  228. Well preserved- as a reminder that small batches are easy and great! I use the many bloggers that share their canning, homemade and fermenting recipes For great variety!

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