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Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker . A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 ...
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Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [a] although under specific circumstances, it can be much longer. [2]
Apples used for apple juice are usually harvested between September and mid-November in the Northern Hemisphere and between February and mid-April in the Southern Hemisphere. A common cultivar used for apple juice is the McIntosh. Approximately two medium McIntosh apples produce around 200 millilitres (7.0 imp fl oz; 6.8 US fl oz) of juice.
Apple dwarf (Malus platycarpa) Apple stem pitting virus (ASPV) (? not US/CAN) Apple flat apple genus Nepovirus, Cherry rasp leaf virus (CRLV) Apple mosaic genus Ilarvirus, Apple mosaic virus (ApMV) genus Ilarvirus, Tulare apple mosaic virus (TAMV) Apple stem grooving = Apple decline of Virginia crab genus Capillovirus, Apple stem grooving virus ...
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