USDA Complete Guide to Home Canning, Guide 6: Preparing and Canning Fermented Foods and Pickled Vegetables
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Complete Guide to Home Canning Guide 6, Preparing and Canning Fermented Foods and Pickled Vegetables (NOTE: This electronic version of the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) Table of Contents Section Page Selection of fresh cucumbers ................................................... 1 Low-temperature pasteurization treatment .........
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