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Mar 27, 2016, 8:00 am167 ptsGrist
“On a scale of one to botulism, how concerned should I be about the months-old garlic confit sitting in my pantry?” Food52 / James Ransom It hadn’t even been five minutes into my conversation with Cathy Barrow, longtime Food52 contributor and author of the canning cookbook, Mrs. Wheelbarrow’s Practical…
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