Content on https:\/\/tunedcooking.com is general food writing: recipes, technique, equipment tests and ratios. 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 with heat, pressure and sharp tools carries risk, and perishable food has hard limits. Follow tested times and internal temperatures, use a calibrated thermometer, 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. 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 ingredients differ, so a result may vary. Times and temperatures are what worked on our calibrated equipment on the day we published, and we note substitutions we tested.<\/p>\n