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What's truly crazy is that I see Facebook groups for home canning regularly suggesting people do unsafe things, like water bath canning of low-acid food, things
by guyzero 3y ago
What's truly crazy is that I see Facebook groups for home canning regularly suggesting people do unsafe things, like water bath canning of low-acid food, things that are well known to cause botulism. Please, please follow recipes from good sources, like these university centers. You can do a lot of things at home, with modest equipment, but there are a lot of seemingly safe things that are actually very unsafe.
- WirelessGigabit 3y agoFor example? Are they canning raw products? My parents can (well, they use weck jars) a lot of spaghetti sauce. * Cook ground beef/pork. * Add tomatoes. * Simmer until desired consistency. * Put in jars. * Seal. * Boil the hell out of it Is this a risk?
- vb6sp6 3y ago[dead]
- guyzero 3y agoI see people saying to can low-acid foods in water bath canners for a really long time. There's no amount of time at 100C that kills botulism in low-acid foods. Tomatoes are high acid. It's things like carrots or green beans and such that hard require a pressure canner. Also you should answer this question by consulting a canning guide and not by asking a forum for technology & entrepreneurship.