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ISO: I'm confused

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I'm confused. I have several recipes for things like pickled turnips and preserved lemons that don't call for processing with a hot water bath or for refrigeration. They sound similar to what Dan did. I am assuming that they are for shorter term storage and more immediate use. Since I have found these in cookbooks, what is the deal?
MsgID: 205850
Shared by: Kamala, VA
In reply to: re: pickling peppers for short term stor...
Board: Canning and Preserving at Recipelink.com
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