This is a brief overview of how I can my smell. Pint per recipe: 2 tablespoons olive oil 2 tablespoons water 1 1 / 2 teaspoon liquid smoke OPTION vinegar 1 / 2 tablespoon: substitute 1 tablespoon liquid smoke (per liter) Dijon mustard recipe Cut in half half-pint canning salt in brine 1 cup per gallon of water, brine for at least an hour to cook and 1 / 2 liters and pints for 100 minutes at 10 psi smell, but ask for the height (see manual) All canned food industries are different, so read on to Good HelpLuck!
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