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December 26, 2009

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I've been trying to succesfully jar or can cranberry relish, but have
found that it has a rather short shelf life. I am wondering what the
best process is to maintain it's taste/texture while also keeping it
from getting moldy. I would like to mail it to family members who
live across the country, but every time I have done so in the past, it
has gone bad by the time it gets there. Would vaccuum sealing the
jars be effective? If so, where would I get equipment to vaccuum seal
the jars? Also, should I be adding some sort of a preservative to
help? And if I did, would it affect the taste or color? (FYI, the
relish is made from cranberries, oranges, nuts, and apples.)

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