Canning at home
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"All home-canned food starts as a living plant or animal, losing quality and freshness as soon as it is harvested or killed. Cells in plants and animals continue to breathe and enzymes continue to act, causing the food to mature, ripen, get old and finally to spoil."--First paragraph.
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Archive version. For the most recent information see extension.missouri.edu.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.