{"product_id":"cooking-with-cherries-from-the-prairies-copy","title":"Cooking with Cherries From the Prairies","description":"\u003cp\u003eCooking with Cherries From the Prairies, Bors, Loretta and Cecilia Kachkowski\u003c\/p\u003e\n\u003cp\u003e\"Saskatchewan sour cherries often have more sugar in them than 'sweet cherries' but they also have more acidity and are rather juicy. However, sour cherries are the best cherries for processing (dried, juice, canned) and the best for cooking. Farmers and Gardeners across Canada, especially in the Prairie Provinces, are planting University of Saskatchewan cherries( Carmine, Jewel, Romeo, Juliet, Cupid, Crimson Passion, and Valentine).\" Dr. Robert Bors, Ph.D From Foreword\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"University of Saskatchewan, Department of Plant Sciences, Fruit Program","offers":[{"title":"Default Title","offer_id":44156603039883,"sku":"461","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0658\/8566\/7467\/files\/IMG_5398_7ace5694-ee2b-4754-8080-93c8b7d5cb1a.jpg?v=1774729387","url":"https:\/\/heartofgoldbooks.com\/products\/cooking-with-cherries-from-the-prairies-copy","provider":"Heart of Gold Books","version":"1.0","type":"link"}