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@despertarferro
Post #1730
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🥫 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
news.ca.uky.edu Garden going wild? Follow these safe canning practices to preserve your veggies Gardens are beginning to bear the fruits of your labor. Soon, it will be time to start thinking about preserving some of that excess produce for winter months. Safety is of utmost importance for those of us preserving food, because improperly home canned… – 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
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