Do not miss the metal lids that come with Ball jars at all! From that time came strong cheeses and the recipes that say to scrub your ham fully (removing the crust of growth or smoked rind) and let it soak for 2 days in water to soften the dried meat… THEN you can start to cook. “Aged” beef is tender and delicious from a fungi that tenderizes the meat (very similar to the one that makes brie cheese). Figs are then shelf stable and can be stored in the pantry.

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