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Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 °F ...
Most canning recipes call for using a boiling water method or a pressure canner, depending on the acidity of the food being canned. Pay attention to the directions, and follow them.
Andrea Mead Canning (born 1972) is a Canadian-born journalist and writer. [4] She was named a Dateline NBC correspondent in 2012 and contributes to other NBC News platforms such as Today , NBC Nightly News and MSNBC . [ 5 ]
Lighter Side. Medicare. News
John Landis Mason, inventor of the Mason jar. In 1858, a Vineland, New Jersey tinsmith named John Landis Mason (1832–1902) invented and patented a screw threaded glass jar or bottle that became known as the Mason jar (U.S. Patent No. 22,186.) [1] [2] From 1857, when it was first patented, to the present, Mason jars have had hundreds of variations in shape and cap design. [8]
An essay in Salon calls the practice of canning "haute," though dismisses it as an inappropriate source of nourishment for people with real day jobs, part of a too-precious do-it-yourself (DIY) craze.
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