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From: lynn stone (no email)
Date: Tue Mar 01 2005 - 17:37:55 EST
Hi Len,
So, are you saying that you put something like foam
rubber in the net and then put the fresh
fruit/vegitables in it?
When you do your canning onboard is there enough space
in the pressure cooker to do more than a couple jars
at a time? Is this a cost/time effective thing to do?
Thanks.
--- Len den Besten <> wrote:
>
> Hi Lynn,
>
> We try to lengthen lifetime a bit in a seperate net
> with absorbing tissues under it. But imo nothing
> beats
> buying fruit in different ripening stages and never
> fruit that has been cooled before. If available of
> course. When we get stuck with too much of
> (over)ripe
> fruit, we sometimes can it in glass jars, using the
> pressure cooker. I've opened jars after 15 months,
> with content in perfect state. Cause it is some work
> you have to be motivated to do this, by the planned
> route fi or the amount at hand.
>
> Regards,
> Len
> S/v Present
=====
Lynn
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