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Every few years, Thomas Keller releases a cookbook for one of his restaurants, and generally they are both beautiful and useful. I have a few jams and preserves that I make each and every summer for our guests here in Umbria, and this jam will certainly be added to my list for future canning. Only commercial canning equipment can reach the temperatures and pressures required to kill it and other pathogens to levels considered safe. It is delicious stirred into thick yogurt.
Pages: 0
Publisher: Skyhorse,2011
ISBN: B00DWZ582K
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