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2. How to Tell When Canned Foods Are Still Safe to Eat - AOL

   www.aol.com/finance/tell-canned-foods-still-safe...

   Pressure canning, water bath canning, and atmospheric steam canning. All use heat to ensure food in sealed jars is hot enough to destroy bacteria. Meats and low acid foods need pressure canning ...

3. Read This Before Canning: It Isn't Hard—But It Can Be ... - AOL

   www.aol.com/read-canning-isnt-hard-dangerous...

   These jars are designed specifically for canning and can be reused again and again. But you should always sanitize them before every project. This process typically involves boiling both the jars ...

4. Home canning - Wikipedia

   en.wikipedia.org/wiki/Home_canning

   Water bath canning is appropriate for high-acid foods only, such as jam, jelly, most fruit, pickles, and tomato products with acid added. It is not appropriate for meats and low-acid foods such as vegetables. [2] This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in ...

5. Easy Summer Recipes: Pickled Red Onions - AOL

   www.aol.com/easy-summer-recipes-pickled-red...

   Using a wide canning funnel in the jar, pour the pickling solution into the glass jar packed with onions. Leave ½ and inch of space between the top of the liquid and the rim of the jar.

6. Canning - Wikipedia

   en.wikipedia.org/wiki/Canning

   Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]

7. Pickling - Wikipedia

   en.wikipedia.org/wiki/Pickling

   The yeast from the bread, along with other pickling agents and spices fermented under the hot sun, give the cucumbers a unique flavor, texture, and slight carbonation. Its juice can be used instead of carbonated water to make a special type of spritzer ('Újházy fröccs'). It is common for Hungarian households to produce their own pickles.