I love to can. I’m not sure why it’s called canning when you put the stuff in glass jars, but I do know that food safety is nothing to mess around with. I’ve been contemplating a post about why safe food handling and processing procedures are so important, wanting to pull out my old textbooks and share all of the nitty gritty details with you, and find share-able charts and stuff, but well, it just hasn’t happened. So instead, I’ll share a little bit of the stuff that’s just knocking around in my noggin, after many years of canning and a few years of food and nutrition courses in college (I was a nutrition major).
It’s not just about botulism! (more…)