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	<title>Comments on: Pressure Canning 101</title>
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	<link>http://sharonastyk.com/2008/07/24/pressure-canning-101/</link>
	<description>Finding the keys to the future…and trying not to lose them in the mess.</description>
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		<title>By: moncler</title>
		<link>http://sharonastyk.com/2008/07/24/pressure-canning-101/comment-page-1/#comment-68901</link>
		<dc:creator>moncler</dc:creator>
		<pubDate>Fri, 14 Oct 2011 03:12:20 +0000</pubDate>
		<guid isPermaLink="false">http://sharonastyk.com/2008/07/24/pressure-canning-101/#comment-68901</guid>
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		<content:encoded><![CDATA[<p>i like your article very much.thanks for you share with us。we provide moncler on <a href="http://www.moclerhotshop.com" rel="nofollow">http://www.moclerhotshop.com</a> website,Welcome to choose at will.</p>
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		<title>By: Jerry</title>
		<link>http://sharonastyk.com/2008/07/24/pressure-canning-101/comment-page-1/#comment-50123</link>
		<dc:creator>Jerry</dc:creator>
		<pubDate>Fri, 19 Aug 2011 22:00:20 +0000</pubDate>
		<guid isPermaLink="false">http://sharonastyk.com/2008/07/24/pressure-canning-101/#comment-50123</guid>
		<description>Isn&#039;t the toxin destroyed if heated at a high temperature for a few minutes? The spores survive, but shouldn&#039;t be a problem for an adult. I know of people who have eaten food conserved in this way without even reheating the food - although they are now supposedly more careful. They did not use a pressure cooker, they simply boiled the food into glass jars with rubber rings between the lid and the jar for at least sixty minutes, creating a vaccum and letting the food last, in their words, indefinitely. They had also tried this with metal-lidded jars and more modern jars with hinged lids.</description>
		<content:encoded><![CDATA[<p>Isn&#8217;t the toxin destroyed if heated at a high temperature for a few minutes? The spores survive, but shouldn&#8217;t be a problem for an adult. I know of people who have eaten food conserved in this way without even reheating the food &#8211; although they are now supposedly more careful. They did not use a pressure cooker, they simply boiled the food into glass jars with rubber rings between the lid and the jar for at least sixty minutes, creating a vaccum and letting the food last, in their words, indefinitely. They had also tried this with metal-lidded jars and more modern jars with hinged lids.</p>
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		<link>http://sharonastyk.com/2008/07/24/pressure-canning-101/comment-page-1/#comment-49450</link>
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		<pubDate>Tue, 16 Aug 2011 21:11:46 +0000</pubDate>
		<guid isPermaLink="false">http://sharonastyk.com/2008/07/24/pressure-canning-101/#comment-49450</guid>
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		<link>http://sharonastyk.com/2008/07/24/pressure-canning-101/comment-page-1/#comment-48057</link>
		<dc:creator>mannitol</dc:creator>
		<pubDate>Mon, 08 Aug 2011 21:57:15 +0000</pubDate>
		<guid isPermaLink="false">http://sharonastyk.com/2008/07/24/pressure-canning-101/#comment-48057</guid>
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		<link>http://sharonastyk.com/2008/07/24/pressure-canning-101/comment-page-1/#comment-47928</link>
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		<pubDate>Mon, 08 Aug 2011 08:45:38 +0000</pubDate>
		<guid isPermaLink="false">http://sharonastyk.com/2008/07/24/pressure-canning-101/#comment-47928</guid>
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		<content:encoded><![CDATA[<p>greao post</p>
]]></content:encoded>
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		<pubDate>Sun, 07 Aug 2011 19:57:18 +0000</pubDate>
		<guid isPermaLink="false">http://sharonastyk.com/2008/07/24/pressure-canning-101/#comment-47830</guid>
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		<guid isPermaLink="false">http://sharonastyk.com/2008/07/24/pressure-canning-101/#comment-47594</guid>
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		<pubDate>Sat, 30 Jul 2011 06:50:36 +0000</pubDate>
		<guid isPermaLink="false">http://sharonastyk.com/2008/07/24/pressure-canning-101/#comment-46648</guid>
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		<link>http://sharonastyk.com/2008/07/24/pressure-canning-101/comment-page-1/#comment-39037</link>
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		<pubDate>Wed, 06 Apr 2011 22:28:05 +0000</pubDate>
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		<link>http://sharonastyk.com/2008/07/24/pressure-canning-101/comment-page-1/#comment-38391</link>
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		<pubDate>Wed, 23 Mar 2011 13:57:56 +0000</pubDate>
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