Does anyone know of a guide to the shelf life of various preserved
foodstuffs.
As a relative beginner at this I bottled some gooseberries in a fairly weak
sugar syrup
2 years ago.
I opened them today and they were perfect.
I guess I'm probably going to have to find out myself, but pointers welcome.
Any online stuff?
Thanks
Zinc (UK)
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zincnews at tiscali.co.uk
To reply to address don't click.
Cut and paste, change at to @ symbol
then delete spaces.
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