RoughCollie Posted February 9, 2008 Share Posted February 9, 2008 I've been thinking about canning food for years, and looking at some pretty spiffy looking pressure canners on amazon. Who cans food here? What are the odds that I will poison my family if I use a pressure canner, as directed, and follow all canning and hygeine rules while doing so? Does anyone know if this is likely and how to be sure to prevent it? My DH is leery -- not that he thinks I'll poison the family on purpose, but he just trusts big corporations more than he trusts me. He forgets that back in the old days, people did can their own food. Yeah, I know some do now -- that's why I'm posting this question. I'm thinking of canning fruits, veggies, and tomato sauce, and anything else that does not escape my grasp. I want to make strawberry jam, too. I think it will be fun. We won't have to eat additives and preservatives. I will control the ingredients. It seems to me it would be healthier than buying canned food. I can use organic foods. And I like the idea of rows and rows of sparkling glass jars filled with provisions for the winter. Am I nuts? Or worse, dangerous? What think ye? TIA, RC Quote Link to comment Share on other sites More sharing options...
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