If a consumer asked you about canning home-grown tomatoes, what advice would you give?
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Q16: Fruits and vegetables usually are blanched in
Q17: The network for the gel structure of
Q18: Flat-sour spoilage in canned foods can be
Q19: The type of microorganism that can exist
Q20: All microorganisms are destroyed on freezing.
Q22: Ice crystals are larger and drip loss
Q23: Cheeses that are frozen may become crumbly.
Q24: Explain in layman's terms the process of
Q25: Thermal death times in canning are much
Q26: Freezing egg whites presents no problems, but
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