Home canning is a great way to preserve food. It’s an old-fashioned skill that has undergone a lot of research, resulting in modern updates.
Sometimes people are resistant to these updates. When I recently published my book, The Organic Canner, I can’t tell you how many emails I received telling me, for example, that a pressure canner isn’t necessary. That the reader’s grandma used a water bath canner for everything and she lived to the ripe old age of 114. That by my adherence to the guidelines set forth by the USDA, I’m “selling out” and kowtowing to the government. One person even wrote that he “used to read my website but no longer would” since my book followed the USDA recommendations for canning. Continue reading “Washington Man Paralyzed by Botulism from Improperly Canned Food”