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I made a great bone broth recipe in slow cooker. Well I strained it and put in an air tight container. It wasn’t cooled to much. So is it ruined? Can I reheat to a certain temperature to make sure there aren’t any bad bacteria?

  • Welcome, Elizabeth -- take a read over the other question that Iain suggests, it may answer your question. If not, please let us know more details that you're unsure about! – Erica Oct 7 '18 at 13:52

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