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Here’s Why Jalapeño Peppers Are Less Spicy Than Ever (www.dmagazine.com)
submitted 7 months ago by [email protected] to c/[email protected]
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[-] [email protected] 2 points 7 months ago* (last edited 7 months ago)

I'm surprised the United States "canning authorities" haven't had something to say about reduced acid in tomatoes. They're so uptight when it comes to acidity levels in canning...

this post was submitted on 26 Feb 2024
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Science of Cooking

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