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2. Home canning - Wikipedia

   en.wikipedia.org/wiki/Home_canning

   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 ...

3. Can You Eat Raw Potatoes? Our Test Kitchen Doesn’t ... - AOL

   www.aol.com/eat-raw-potatoes-test-kitchen...

   Get the answer, then stick around for 2 signs that you’ve cooked your spuds to a safe temperature.

4. 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]

5. 13 tips for preparing and cooking potatoes that chefs think ...

   www.aol.com/13-tips-preparing-cooking-potatoes...

   Bring the water and the potatoes to a boil together. AP Photo/Matthew Mead. A common mistake when making mashed potatoes is adding the raw starch to already boiling water.. Instead, Halliburton ...

6. Pressure cooker - Wikipedia

   en.wikipedia.org/wiki/Pressure_cooker

   A pressure cooker can be used to compensate for lower atmospheric pressure at high elevations. The boiling point of water drops by approximately 1 °C per every 294 metres of altitude (see: High-altitude cooking), causing the boiling point of water to be significantly below the 100 °C (212 °F) at standard pressure. This is problematic because ...

7. I made 6 of Ina Garten's favorite potato recipes. They're all ...

   www.aol.com/made-6-ina-gartens-favorite...

   Garten loves to give a new twist to a classic dish, and her Parmesan smashed potatoes are no different. Her recipe involves smashing the potatoes with an electric mixer, a great time-saving technique.

8. Potato cooking - Wikipedia

   en.wikipedia.org/wiki/Potato_cooking

   In the raw potato, the starch is mainly in the form of resistant starch, so called because it resists digestive enzymes such as amylase. Under the effect of heat, around 50 °C, the amylose swells and causes the starch grains to burst, which "gelatinize" and lose their "resistant" character. However, when the preparation is subsequently cooled ...

9. These are the common mistakes you're making with your ... - AOL

   www.aol.com/common-mistakes-youre-making...

   Adjust the seasoning with salt and pepper. White pepper gives a more evenly white color to potatoes. Keep the potatoes warm until ready to serve. ___