Extension office new look at canning

This topic contains 0 replies, has 1 voice, and was last updated by  somuchtodo 5 years, 1 month ago.

Viewing 1 post (of 1 total)
  • Author
    Posts
  • #45312

    somuchtodo
    Participant

    So I took my pressure canner to be tested. And while there I got some lessons on canning. Some of which has me dumping stuff that I canned because I don’t want to risk my families health. I didn’t know that you weren’t supposed to can foods with pasta,flour,corn starch,rice or thickening agents. And that canning bacon at home is really risky. And that it DOES matter about jar size. It’s actually really a big deal. I made a comment about they used to do it and they said that there are now more knowledge about the safety of canning than years ago. I was going to make pumpkin butter but not now. Has anyone else heard this stuff or am I just behind times when it comes to canning.

Viewing 1 post (of 1 total)

You must be logged in to reply to this topic.

American Preppers Network Forum