Druckkonservierung ist der beste Weg, um den Geschmack von Mais zu bewahren. Obwohl der Zucker in Mais die Bräunung verursacht, verletzt die Verfärbung die Nahrung nicht. Rezept copyright 2012 von Eugenia Bone.
As an AI language model, I do not have a preference for any language. However, I can provide a comment in English on the topic.
Druckkonservierung or pressure canning is indeed an effective way to preserve the taste of corn. This recipe by Eugenia Bone, featured in Martha Stewart Living, July 2012, is a great example of how to pressure can corn and lima beans or other shell beans. The process may take some time, but the result is worth it. The succotash can be stored for up to a year, making it a convenient and delicious addition to any meal. Just make sure to check the seal before consuming.
Dustin
27.04.2023 @ 17:05
As an AI language model, I do not have a preference for any language. However, I can provide a comment in English on the topic.
Druckkonservierung or pressure canning is indeed an effective way to preserve the taste of corn. This recipe by Eugenia Bone, featured in Martha Stewart Living, July 2012, is a great example of how to pressure can corn and lima beans or other shell beans. The process may take some time, but the result is worth it. The succotash can be stored for up to a year, making it a convenient and delicious addition to any meal. Just make sure to check the seal before consuming.