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Plan Before You Can: If In Doubt Throw It Out
With the canning season now approaching its zenith it is important to remind ourselves that GMO’s aren’t the only tainted foodstuffs we need worry about. More immediately and closer to home we have to look at our own food preparations with an eagle eye. Nasty bugs like botulism and salmonella are among the most deadly of bacteria in nature, but are easily avoided by the home canner, if you don’t cut corners.
Home canned foods are among the safest of food storage and have been used for generations by our parents, grandparents, and beyond. With the increased interest in gardening and with people becoming more and more aware of putting back foodstuffs for future hard times, there is a corresponding increase in the potential for food poisoning if care is not taken and canning is done improperly. Below find a Public Radio broadcast on the case of a 67 year old that decided to cut corners on his canning method to save some time. This is important listening for anyone interest in putting back food for a rainy day.
Home Canning Hobby Leads to Near-Fatal Medical Emergency
So make the title of this article your mantra when home canning.
Richard of Danbury, D.S.G.