What is the proper method for pressure canning?
I am about to start pressure canning food. Some to sell, some to keep. I want to do it to save money and keep food out of the refrigerator.
I hear that this is dangerous due to botulism and other forms of spoilage. I want to get it right.
Once I start canning I am concerned about eating what I’ve canned months later. Should I buy a rat, and use it as a canary in the coal mine.
What is the deal?
Any good recipes?
Is one pressure canner as good as the next, or should I buy the really nice 16 jar variety, or the cheap-o wal-mart job.
Your thoughts are highly prized!
Observing members:
0
Composing members: 0
Composing members: 0