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I am curious as to why this recipe shouldn't be canned for future use. If it is because of lack of ascorbic acid, isn't that just used to prevent discoloring?

Replies:
 
 
virginia tyler jax.fla. - 10-29-2001
 
1
   
Rochelle, CA - 10-30-2001
 
2
   
Linda Lou,WA - 10-30-2001
 
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jack sc - 8-13-2004
 
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sandra,bft.n.c. - 9-22-2005
 
5
   
Mary forbes windermere florida - 7-28-2008
6
   
Mary forbes windermere florida - 7-28-2008
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