{"id":331,"date":"2010-09-22T14:34:00","date_gmt":"2010-09-22T14:34:00","guid":{"rendered":"https:\/\/danthine-navarro.com\/index.php\/2010\/09\/22\/canning\/"},"modified":"2010-09-22T14:34:00","modified_gmt":"2010-09-22T14:34:00","slug":"canning","status":"publish","type":"post","link":"https:\/\/danthine-navarro.com\/index.php\/2010\/09\/22\/canning\/","title":{"rendered":"Canning"},"content":{"rendered":"<div style=\"text-align:center;margin:0px auto 10px;\"><a href=\"http:\/\/3.bp.blogspot.com\/_TxUvsfyi-k8\/TJoT9dzJDQI\/AAAAAAAADNM\/oo7jQL9V3eQ\/s1600\/IMG_0893.JPG\"><img decoding=\"async\" src=\"http:\/\/3.bp.blogspot.com\/_TxUvsfyi-k8\/TJoT9dzJDQI\/AAAAAAAADNM\/oo7jQL9V3eQ\/s320\/IMG_0893.JPG\" border=\"0\" alt=\"\" \/><\/a> <\/div>\n<p>We have worked hard (especially Noe) to transform the 50 lbs of tomatoes pictured above in 14 liters of tomato sauce for the winter days&#8230;<\/p>\n<div>And we are not the only one doing so, what with the NY Times publishing a special on canning and preserving:<\/div>\n<div><a href=\"http:\/\/topics.nytimes.com\/top\/reference\/timestopics\/subjects\/c\/canning_and_preserving\/index.html\">http:\/\/topics.nytimes.com\/top\/reference\/timestopics\/subjects\/c\/canning_and_preserving\/index.html<\/a><\/div>\n<div>(cross post with Musings)<\/div>\n<div>Hemos trabajado mucho (especialmente Noe) para transformar los 20 kilos de tomates de la foto en 14 litros de salsa (de tomates, claro)&#8230;Ay un especial en el NY Times sobre el preceso:<\/div>\n<div><a href=\"http:\/\/topics.nytimes.com\/top\/reference\/timestopics\/subjects\/c\/canning_and_preserving\/index.html\">http:\/\/topics.nytimes.com\/top\/reference\/timestopics\/subjects\/c\/canning_and_preserving\/index.html<\/a><\/div>\n<div>On a beaucoup travaill\u00e9, surtout Noe, pour transformer les 20 kilos de tomates de la photo ci-dessus en 14 litres de sauce&#8230;Et il y a justement un sp\u00e9cial sur le processus dans le NY Times:<\/div>\n<div><a href=\"http:\/\/topics.nytimes.com\/top\/reference\/timestopics\/subjects\/c\/canning_and_preserving\/index.html\">http:\/\/topics.nytimes.com\/top\/reference\/timestopics\/subjects\/c\/canning_and_preserving\/index.html<\/a>\u00e7<\/div>\n<div><\/div>\n<div style='clear:both; text-align:CENTER'><a href=\"http:\/\/picasa.google.com\/blogger\/\" target=\"ext\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/photos1.blogger.com\/pbp.gif\" alt=\"Posted by Picasa\" style=\"border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;\" align=\"middle\" border=\"0\" \/><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>We have worked hard (especially Noe) to transform the 50 lbs of tomatoes pictured above in 14 liters of tomato sauce for the winter days&#8230; And we are not the only one doing so, what with the NY Times publishing a special on canning and preserving: http:\/\/topics.nytimes.com\/top\/reference\/timestopics\/subjects\/c\/canning_and_preserving\/index.html (cross post with Musings) Hemos trabajado mucho (especialmente [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-331","post","type-post","status-publish","format-standard","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/danthine-navarro.com\/index.php\/wp-json\/wp\/v2\/posts\/331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/danthine-navarro.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/danthine-navarro.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/danthine-navarro.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/danthine-navarro.com\/index.php\/wp-json\/wp\/v2\/comments?post=331"}],"version-history":[{"count":0,"href":"https:\/\/danthine-navarro.com\/index.php\/wp-json\/wp\/v2\/posts\/331\/revisions"}],"wp:attachment":[{"href":"https:\/\/danthine-navarro.com\/index.php\/wp-json\/wp\/v2\/media?parent=331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/danthine-navarro.com\/index.php\/wp-json\/wp\/v2\/categories?post=331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/danthine-navarro.com\/index.php\/wp-json\/wp\/v2\/tags?post=331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}