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The three-point hitch (British English: three-point linkage) is a widely used type of hitch for attaching ploughs and other implements to an agricultural or industrial tractor. [ 1 ] [ 2 ] The three points resemble either a triangle, or the letter A.
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 ...
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 ]
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]
Two decades since his cameo in Sex and the City, David Frei has nothing but fond memories of costars Sarah Jessica Parker and Kristin Davis. At this year’s National Dog Show taping at the ...
Welcome to the Cam Skattebo show.. The Arizona State football senior running back put on quite a show in the first half of the No. 13 Sun Devils Big 12 championship game against No. 16 Iowa State ...
An experimental nasal spray has helped clear toxic protein buildups in the brains of mouse models of Alzheimer's. Its developers believe the spray may help delay Alzheimer's by at least a decade.
Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.
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