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2. 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 ...

3. 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 ]

4. 5 THINGS TO KNOW: When and where can I learn about canning ...

   www.aol.com/entertainment/5-things-know-where...

   Participants will learn how to can food using pressure and water bath methods. 2 Is there a limit on registration and will I leave with anything? Yes, this is a hands-on workshop that is limited ...

5. Water bath - Wikipedia

   en.wikipedia.org/wiki/Water_bath

   A method of home canning; A steam bath can refer to: A steambath; ... See also. Sous-vide, a cooking technique that uses a water bath; Bathwater (disambiguation)

6. Pickle everything this summer! Here’s the easiest way to do it

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7. Apple butter - Wikipedia

   en.wikipedia.org/wiki/Apple_butter

   Boiling the jars will remove the oxygen remaining in the jar, which forms a tight seal between the lid and the rim. The heat used for this method of canning can be sufficient to kill bacterial cells found in the food. Only high-acid food with a pH of 4.6 or less can be processed using the boiling water bath method.