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RE: Big Batch Cooking: A Recipe That Makes 12 Litres Of Morocan Spiced Vegetables And Beans In A Tomato Sauce
Thank you Francis!
I actually didn't realize that a lot of vegetables require very high heat to preserve (just like meat) until I started to read about pressure canning. Learning how to do this has been an interesting project and it's rewarding to preserve the goodness coming from the garden. Have a great time with Pat, in the city. :)