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Other vegetables. Because most vegetables have very low levels of natural acidity, special precautions have to be taken to prevent the growth of dangerous bacteria such as clostridium botulinum. Vastly increased pressure cooking times are required.

For details of methods and pressure cooking times for many vegetables see



Opening of bottles before use. This can be easier said than done, and strangely, this is not covered by the books!! My method is to heat up the sealed bottles with the clip undone, in a pan or depressurized pressure cooker, with water. This causes the bottle contents to expand, and reduce the vacuum, thus enabling the lid to be opened. Simple if you know how!

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