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Kilner jars.
In article ,
David Hill wrote: Going by what some here would have you believe possibly they should be called Killing-her Jars. Anyone stupid enough to put meat or fish into them must be a couple of sandwiches short of a picnic. Try looking in a typical French supermarket - you will see lots of meat-containing dishes packed in such jars. The point is that it is pretty safe - IF AND ONLY IF you do it correctly. What I don't know is what the risk is of the non-acid vegetable foods that Baz is proposing to preserve. Certainly, the traditional UK practice was to do them under pressure. I think you are talking about what was called potted meat when I was young. Not something that was commonly done at home. Not just that - think cassoulet or confit de canard. While that sort of thing was not commonly done to meat at home in the UK, France is very little higher. Regards, Nick Maclaren. |
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