Thanks for answering all my questions. I'm sure I'll be asking lots more.
I need a little clarification. I'd really like to use my mom's tomato sauce recipe. It's what I grew up with, it brings back all those fond memories of my childhood, big family dinners, and my mom. You stated in your answer to my previous question that processing in a water bath wouldn't be safe. Would processing in a pressure canner kill any bacteria that may be unsafe? Or should I just freeze it?
Thanks again,
Mori |
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Mori, Carlsbad, CA - 9-3-2002
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Linda Lou,WA - 9-4-2002 |
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Linda Lou,WA - 9-4-2002 |
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Mori, Carlsbad, CA - 9-4-2002 |
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Linda Lou,WA - 9-4-2002 |
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Mori, Carlsbad, CA - 9-5-2002 |
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Linda Lou,WA - 9-5-2002 |
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Mori, Carlsbad, CA - 9-5-2002 |
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Linda Lou,WA - 9-5-2002 |
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Bob, Chicago, IL - 9-6-2002 |
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Mori, Carlsbad, CA - 9-10-2002 |
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Louisa Berton from Canada - 8-19-2008 |
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