Content on https:\/\/hellocookin.com is general food writing: recipes, technique and product tests. It is not medical, dietetic, food-safety-authority or canning-authority advice, and we are not registered dietitians or food-safety officers.<\/p>\n
Cooking involves heat, pressure, sharp tools and perishable food. Follow tested times and internal temperatures, use a calibrated thermometer for meat, poultry and fish, cool and refrigerate promptly, and for pressure canning of low-acid foods use only a current published process for your altitude and jar size with a canner tested yearly. Allergen statements describe the products we bought; labels change, so verify them yourself. If you are pregnant, immunocompromised or feeding infants, take qualified advice about raw, undercooked or unpasteurised food.<\/p>\n
Stoves, ovens, pans, altitudes, humidity and produce differ, so a result may vary. Times and temperatures are what worked in our kitchen on the day we published, and we name the equipment used.<\/p>\n