Harriet Fasenfest and Marge Braker, two close friends, and food preservation experts, demonstrate how to safely can fresh sardines, including a basic primer on a pressure canner. In general, foods that are low in acidity require close attention to the temperature, pressure, and heating time instructions to avoid the potential of botulism poisoning. For the recipe, visit Cooking Up a Story.
Originally published on Food.Farmer.Earth.
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