By Andrew Skousen – Originally at World Affairs Brief and reprinted here by permission.
Most canning sites err on the side of caution and recommend long processing times and, preferably, a steam canner. As I noted in the last preparedness tip, I prefer steam bath canning for faster processing with less energy, but you have to know its limits and the bacteria you are fighting. For home canning the main fear is botulism and here’s why:
Cl. botulinum is a bacterium that is all around us in soils and the environment. It survives difficult conditions by forming spores that are resistant to...
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