Only commercial canning equipment can reach the temperatures and pressures required to kill it and other pathogens to levels considered safe. Take off the blossoms, wash, and put them into a porcelain kettle, scald, then put through a colander, add the sugar and spices; boil fifteen minutes; then add the vinegar; bottle immediately before it cools. Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia. " Is a way to freeze fresh potatoes?

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