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Just curious if your local extension agency has approved your processing of the lemon curd? I'm not trying to be negative...I've just been searching for years for a recipe that could be safely canned and have found no recipes my local extension office will say is safe to can. They all say that because it has eggs it would require pressure canning. Maybe you can shed some light on this! Thanks so much, looks delicious.
How to Make Lemon Curd
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