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2. 6 Canning Secrets Your Grandma May Have Forgotten To Tell You

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   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.

3. Yes, you can freeze eggs. Here's how to do it safely - AOL

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   Frozen eggs can be thawed overnight in the refrigerator, or else defrosted under cold running water, Malobert says. Thawed egg whites “should sit at room temperature for 30 minutes before ...

4. How to Freeze Eggs Without Ruining Them - AOL

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   The pack date refers to the day of the year that the eggs were washed and packaged. This will be indicated with a 3-digit number (for example, January 1 is 001). You'll want to freeze your eggs ...

5. File:Home canning by the cold pack method (IA ...

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6. Blanching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Blanching_(cooking)

   The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

7. 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 ]

8. Hate peeling hard-boiled eggs? Here's how to make it easier - AOL

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   Immediately add cold water and a few ice cubes and let sit until cool enough to handle; it will take about five minutes to serve warm or 15 minutes to serve cold. 4. Peel underwater.

9. Shelf-stable food - Wikipedia

   en.wikipedia.org/wiki/Shelf-stable_food

   A collection of mason jars filled with preserved foods. Package sterility and seal integrity are vital for commercially packaged shelf-stable food products. With flexible packaging (plastic films, foils, laminates, etc), the choice of materials and process conditions are an important decision for packaging engineers.