You Should Start Canning (It’s Easier Than You Think) ...Middle East

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You Should Start Canning (It’s Easier Than You Think)
Now that I’ve been canning for some 20 years, I love teaching it to other people. However, the USDA learns new things every year, and as such, canning rules occasionally change. Some of those changes in the last 10 years have made canning a lot more efficient and much less painful. (I've also got my own hacks, which I'll share here.) Canning makes foods shelf-stableAt a basic level, canning is exposing cooked food to pressurized heat for a long enough time, at enough pressure, to kill any pathogens, seal the jars and make the food shelf-stable. Now, you can’t just can anything. Foods must have a certain acidity to be safe, and be prepared in a specific way to prevent dangerous bacteria from

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