by 
Jillifish
ANSWERS: 1
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Fish is raw when going into the can, except if we are canning smoked salmon. But it still is PROCESSED-- [considered cooked?] and safe to eat, Smoked is not technically "Cooked". Jams and jellies are done-- they are sealed by canning them so they don't go bad in the fridge in a week or 2. I have canned pears and peaches too- you can "Blanche" or partially cook many things before canning. Meat- like Moose meat and deer meat is raw, we call it "Meat and gravy", and the canning process cooks it for storage. The books recommend you boil- re-cook at serving time... [?] because meat can be riskier. Just depends on the food. Read the canning book for more info-- or look at Kerr or Ball- both make canning jars, both companies published canning books too. My pressure cooker is American Eagle, aluminum. Good one- pressure gauge built in on top, no risk of explosion like when I was a kid and the moms did it.
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