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Salsa/Sauces
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October 11, 2010
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67
RinTinTin
Tomatovillian™
Join Date: Aug 2010
Location: Seattle
Posts: 581
It was stated that a pressure canner was being used. That is the recommended method for non-acidic recipes, as the higher heat is needed to kill bacteria that is more abundant on non-acidic recipes.
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