Canning basics

Published August 10th, 2015 5 stars (1)
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When canning, applying heat to the final product is a critical step as it sterilizes food, destroying potentially dangerous microorganisms. Not sure where to start? Let food scientist Christina Blais show you the way.

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  1. "very" clear and informative. my only question would be citric acid (aka: vit c?) how much per litre of tomato meat sauce? thank you, Linda

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