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The fresher the corn, the shorter amount of time you boil the corn because really fresh corn just needs a quick drop in boiling water. Be sure you have a pot large enough to accommodate the number ...
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The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6, such as fruits, pickled vegetables, or other foods to which acidic additives have been added. Although an ordinary boiling temperature does not kill botulism spores, the acidity is enough to stop them from growing.
Coddling differs from poaching in that the coddled ingredient is not placed directly in hot water, but instead in a small dish placed in a hot water bath. [ 4 ] The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven, [ 4 ] or through the use of a special device such as an "egg coddler ...
Corn on the cob with the husk on will take about 10 minutes to boil, while husked corn can take between two to five minutes to boil.
Using the water bath technique for low-acid foods (foods with pH greater than 4.6). [15] Otherwise correct water bath or pressure canning but processing for too little time, the wrong pressure, or not considering variations in time/pressure due to altitude. Re-using one-use seals; Using cracked or chipped jars
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The boiling water trick. The boiling water trick is one of the more popular experiments featured on social media during cold weather. As experimenters throw steaming water, a white cloud is left ...