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Response to mrmpa (Original post)

Tue Jul 31, 2012, 12:51 AM

1. Apparently it can be done

Here are the instructions from the USDA: http://edis.ifas.ufl.edu/he233

Since you're recanning something that was likely canned under pressure the first time, I'd strongly suggest adding ascorbic acid to the fruit and syrup before processing to make sure the fruit is acidic enough to prevent bacterial growth. The heavy syrup will do part of the job but not the whole job.

And as always, if canned anything smells "off," throw it out.

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Arrow 8 replies Author Time Post
mrmpa Jul 2012 OP
LineNew Reply Apparently it can be done
Warpy Jul 2012 #1
mrmpa Jul 2012 #2
Major Nikon Jul 2012 #3
kurtzapril4 Aug 2012 #4
mrmpa Aug 2012 #5
TreasonousBastard Aug 2012 #6
mrmpa Aug 2012 #7
freethought Aug 2012 #8
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