by P. Kendall and C. Schultz * (10/11) Quick Facts… Use only fresh, blemishfree fruits and vegetables and up-to-date, research-based recipes. Use pure, granulated, noniodized canning or pickling salt, high-grade vinegar of 5 percent acidity, and fresh spices. Process pickled products in a boiling water bath for the altitude-adjusted length of time […]
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