North American Fruit Explorers mailing list at ibiblio

[HDessureault <inter.verbis@videotron.ca>]

Dear Kristina & Bruce,
I agree entirely with your comments about caution and really appreciate your
information about botulism.

You stated :
That's why a pressure cooker should always be used to process non-acidic,
low sugar foods.

You will remember that this subject was launched by Dell who wanted some
comments on canning fruit juices and it was my assumption that the fruits
juices in question were acidic and sweet.

I agree with you that canning sockeye salmon should be done with a pressure
cooker.

Hélène