Blanching and Pressure Canning Guide for Home Freezing
Connie Hodgson explains blanching slows plant enzymes to preserve texture and color, and reduces odors. She emphasizes boiling water temps, rapid cooling, and safety, noting high acid foods can be canned in a boiling-water canner while low acid foods need 240 degrees and pressure canning to destroy spores.
Prescription Prices Decline Amid Overall Price Surge
Statistics Canada reports general price increases touching 136.4 for CPI items, while retail prescription prices fall to 92.7. Vitamins radios and game consoles show mixed moves, but prescriptions remain the only major category with a drop. The trend, aided by better manufacturing and efficiency, sees top products down over 20 percent since launch, despite ongoing innovation.
MENTIONED IN THIS ARTICLE
Statistics Canada
Wm. W. Wigle
Pharmaceutical Manufacturers Association of Canada
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