To kill the bacteria that can produce the deadly botulism toxin in low-acid canned foods, you have two options. You can cook the food at or near the boiling point for a ridiculously long time, a process that cooks the food before it kills the bacteria. Or you can use a pressure cooker. Because a pressure cooker can reach a temperature of about 250
oF, it better preserves the texture, color, flavor, aroma, and nutrients of the food by appreciably shortening the required cooking time.
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Asian Recipes **
