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Can Dos and Don'ts

Water Bath and Pressure Canning

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Can Dos and Don'ts

Auteur(s): Jill Bong
Narrateur(s): Annette Martin
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À propos de cet audio

In 2015, home-canned potatoes killed one and sickened a dozen. Don't let this incident scare you away from home-canning. There are many reasons to home-can.

Home canning is not as straightforward as some of the other preservation methods and carries the risk of botulism contamination if not processed correctly.

Unfortunately, not all canning sources or recipes, not even your "tried and true" family recipes, can be trusted. The environment, bacterial strains and even our food itself have changed over the years. Produce has become less acidic while bacterial strains have evolved. Canning techniques that were once safe may no longer be. Home canning can be economical, healthier, tasty, nutritious and fun. Lucky ones may have fond childhood memories of the best of summer's harvest being home-canned. Unfortunately, some canning recipes and methods that proliferate the Internet are downright dangerous.

©2015 Jill Bong (P)2016 Jill Bong Nourriture et vin Bactéries
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