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Caning without boiling jars! Might kill people.  RSS feed

 
insipidtoast McCoy
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Eric Thompson wrote:Food safety is the main concern for any procedure and recipe for home canning. Any meat or vegetables that could have botulism should be pressure canned with a USDA approved recipe -- no matter how much someone insists how "Granny did it", botulism is deadly and not worth the risk.
 
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