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Using hot-water canning to preserve homemade jams, salsas

June 16, 2009 | 12:01 a.m. CDT
Vera Massey spoons blueberry-spice jam into a jar following a home food preservation workshop on using boiling water to can foods as part of a food preservation class offered through MU Extension. Hot-water canning may be used to safely preserve fruits as well as homemade jams, pickles and salsas.

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