Canning Basics

Published August 9th, 2015 5 stars (2)
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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.


  1. Didn’t know about pressure canning so great learning video

  2. "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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