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Pressure canning
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<blockquote data-quote="Montana&#039;eer" data-source="post: 2967668" data-attributes="member: 113417"><p>You ever use wild goose breasts? They are darker and tougher than a rutty old buck and the immersion in the sauce really makes them palatable, particularly after pressure canning. It's a great way to use sky carp.</p></blockquote><p></p>
[QUOTE="Montana'eer, post: 2967668, member: 113417"] You ever use wild goose breasts? They are darker and tougher than a rutty old buck and the immersion in the sauce really makes them palatable, particularly after pressure canning. It's a great way to use sky carp. [/QUOTE]
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