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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 ...
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Aug. 11—Oklahoma State University's Extension Family and Consumer Sciences gives information about a canning workshop being held Aug. 17 in McAlester. 1 What is the workshop? Participants will ...
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