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A cooking utensil which is used most often to boil water for beverages made with additional ingredients that are best prepared with boiling water.

A method of canning where the food is heat processed directly in a covered kettle and then, while hot, poured into sterile jars and sealed.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.