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Author Topic: Time in fermenter  (Read 1998 times)

Online denny

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Re: Time in fermenter
« Reply #15 on: July 27, 2019, 03:32:32 pm »
If you can wort, BE SURE to pressure can it!
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Offline BrewBama

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Re: Time in fermenter
« Reply #16 on: July 28, 2019, 06:29:30 am »
If you can wort, BE SURE to pressure can it!

To clarify for those that may ask why:

....because wort lacks the level of acidity needed to prevent spoilage (Botulism sux), it MUST be processed at a temperature of 240°F.  Pressure canning is the only way to fresh preserve at that temperature.


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