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Subject:  Re: pork confit? Date:  2/18/2005  8:45 PM
Author:  TchrP Number:  37299 of 56339

It was the pork recipe I wasn't recommending -- I have no confidence in water-bath canning for meats. I am open-minded about goose confit made the traditional way. I would have no more confidence in the water-bath recipe even if it used goose instead of pork.

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