By far the number one fear I hear the most in regards to canning concerns food poisoning. Better known as botulism, this phenomenon has the potential to cause some very serious health problems. While botulism has the can be extremely dangerous, I’m here to provide some guidance to help you mitigate any possible risk. From acidity to temperature to different types of canning, listen to find a comprehensive guide on canning safely.
Some key highlights from today’s episode:
• The importance of acid in home-canned foods
• Why you should use a pressure canner for low acid food
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Podcast Episode Resources and Links Mentioned
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More Preserving Tips:
How to Preserve Food the Colonial Way (podcast episode)
Strawberry Freezer Jam (recipe)
Dehydrating Powders to Preserve Veggies and More (podcast episode)