If you’ve ever had your canning lines stolen, you may be thinking of the “canned juice can” or the “lice can” of the canner trade.
But it turns out there’s another type of can that’s just as good.
According to a report by Bloomberg, there’s a new canning process that is as effective as any other in terms of flavor and nutritional value.
The new process is called “polyester jelly” and is the result of research that involved researchers at Harvard and the University of Wisconsin.
Polyester jelly, or polyester, is a liquid polymer that has a number of different properties that can be used to make various products including food, paper, and textiles.
A variety of polyesters are commonly used for making plastics, such as polyvinyl chloride (PVC) and polyvinylene glycol (PVG).PVC, which has a very high melting point, is one of the most commonly used types of plastic in the world, and it’s made from the same material as PVC.
This allows for it to be molded and made to have a variety of different colors and shapes.
However, PVC can also be used for a variety a different applications, including clothing, packaging, and paper products.
While polyester jelly is very similar to PVC, it also has a variety in it’s properties.
It has a higher melting point that makes it a great source of food-grade polymers.
Polyester also has the ability to bond to organic materials, such the skin of fish and fish meat.
It’s this ability to attach to organic substances that makes polyester such a good food-quality material.
When a product is made with polyester the resulting product will have a high degree of shelf-life and also a higher quality of taste.
The quality of the flavor is important, as it determines how long it will last and how much it will cost.
While PVC has the potential to be a bad food-source, polyester has many benefits.
It can be made in a number, and polyester is often used in textiles, but also in many other applications.
Polyesters are also very strong and durable, and have a good resistance to water.
There are some studies that suggest polyester can withstand a range of temperatures, so the use of polyester in canning could also be beneficial.
It is important to note that the new canner process is not the same as the old canner.
The “polymer jelly” canning system was developed by a team of researchers at the University for the Science and Technology of China, and the new process has the same structure and chemical composition as the original canner’s process.
This means that you can use the same canner as you would with the old “cotton jelly” process.
This article originally appeared on TechCrunch.