temperature and pressure cooks the food through to the centre (removing bacteria, mould, yeast and enzymes), and creates a very tight vacuum seal to prevent contamination and spoilage. pressure canning at home (compared to commercial tinned food) will result in food that won't taste "tinny" and will have a fresh...
beginning in . along with the berries, potatoes and turnips already being cultivated, they began growing celery, lettuce and cabbage giving armstrong the nickname "celery city". after wwi, armstrong became one of the largest asparagus growing centres in canada. you can still see the fields and purchase fresh...