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Found 2 results

  1. I have always canned my own salsa and love my recipe. It is no sugar added and we always get rave reviews. I unfortunately forgot it has corn starch as a thickener. We are on day 21 of our 2nd W30 and I already know from the first W30 that corn products are not my friends. I just bought my tomatoes today at the farmers market and they need to be canned soon! Can anyone suggest an alternative thickener for corn starch that would be adequate to use in canning? I'm not very familiar with all of the non-grain thickeners and how they should be used. Thank you!!
  2. Does anyone know if it works to pressure can bone broth? From a food saftey perspective I know it is fine, but the question is will the broth lose its healing properties if it is cooked at 240 for up to 90 minutes. Specifically, I am wondering if the gelatin will degrade enough to no longer be beneficial and if the broth will end up tasting thin, Thanks!