🥫 If your garden is overflowing, canning is one of the best ways to stay self-reliant and keep food safe for months. But do it wrong, and you risk botulism. The University of Kentucky explains the key rules:

– Use boiling-water bath canning only for high-acid foods like fruits, pickles, and tomatoes with added lemon or vinegar.
– For low-acid foods like vegetables, meats, and soups, always use a pressure canner.
– Follow tested recipes from trusted sources, not old family shortcuts.
– Don’t reuse flat lids, and make sure jars are sealed with the right headspace.

Canning done right keeps you independent and less dependent on fragile supply chains.

🔗 https://news.ca.uky.edu/article/garden-going-wild-follow-these-safe-canning-practices-preserve-your-veggies