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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: 1252594" data-attributes="member: 4362"><p>I'll do the pickles and relishes and the more acid things in hot water bath but haven't done green beans. I'll pressure can those. I try to raise all our food and prefer to freeze as little as possible but I still end up freezing a lot. Freezing so easy but its not as convenient later if your freezers are arranged like ours. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite10" alt=":oops:" title="Oops! :oops:" loading="lazy" data-shortname=":oops:" /> :lol:</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1252594, member: 4362"] I'll do the pickles and relishes and the more acid things in hot water bath but haven't done green beans. I'll pressure can those. I try to raise all our food and prefer to freeze as little as possible but I still end up freezing a lot. Freezing so easy but its not as convenient later if your freezers are arranged like ours. :oops: :lol: [/QUOTE]
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