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Non-Cattle Specific Topics
Recipes & Cooking
Low Temp Pasteurization Canning
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<blockquote data-quote="Jogeephus" data-source="post: 1252536" data-attributes="member: 4362"><p>Mine too but I think I could pull off the cold pack like Chippie is saying. So is Claussen's sole in the cooler? Never had one so I don't know.</p><p></p><p>From what I gather this Low Temp Pasteurization is the closest you can get to cold pack and it be shelf stable. Haven't messed with it before but am interested in getting something closer to fresh.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1252536, member: 4362"] Mine too but I think I could pull off the cold pack like Chippie is saying. So is Claussen's sole in the cooler? Never had one so I don't know. From what I gather this Low Temp Pasteurization is the closest you can get to cold pack and it be shelf stable. Haven't messed with it before but am interested in getting something closer to fresh. [/QUOTE]
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