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So I'm interested in getting into canning. I would like to try canning pickled eggs for non-refrigerated storage. Is there a way? I've been scouring the canning forum for eggs, and I found a great brine for pickled eggs, however the person refrigerated them.
Im new here and have been searching the interwebs and this board looking for live culture alternatives as I have allergy problems with those. In short, can I use encapsulated citric acid for dry sausage instead of a live culture?
Im new here and have been searching the interwebs and this board looking for live culture alternatives as I have allergy problems with those. In short, can I use encapsulated citric acid for dry sausage instead of a live culture?