| http://www.w3.org/ns/prov#value | - Sterilize 120 minutes in hot???water bath, or 60 minutes insteam???pressure outfit at five to ten pounds pressure.The vital factor in preserving the material by this method is the lactic acid which develops in fermentation.If the vegetables are covered with a very strong brine or are packed with a fairly large amount of salt, lacticacid fermentation and also the growth of other forms of bacteria a
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