Canning

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    Introduction to the Home Canning Process 1_jars with preserves

    It used to be that the home canning process was the only way to preserve meats, fruits and vegetables, and jams and jellies to last throughout the year. But even though modern conveniences have made preserving food a choice rather than a necessity, this process remains a satisfying way to reap the bounty from your garden. Canning isn’t difficult to learn, but you do need to adhere to some strict safety guidelines to ensure that what you preserve can be safely eaten.

    Hidden Dangers
    One of the dangers of not canning food properly is bacteria. These tiny, hidden microbes can wreak havoc in improperly prepared food, leading to sickness and botulism. That is why low-acid foods such as meat and vegetables must be canned at high heat in a pressure canner. Bacteria thrive in low-acid environments. But even fruit and jellies can be spoiled if you do not take proper caution and cleanliness steps. ...
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