Yes, ANY Jar #canning #freezing #foodpreservation

Understanding Safe Canning: Science Behind Spores

Botulism toxin can be present in canned vegetables without any changes in color, smell or texture of the food. Also, foodborne bacteria and their spores are more sensitive to wet heat than dry heat. They will die in hot dry air much slower than in hot water, which makes dry canning especially dangerous. Canning recommendations from USDA are research-based to ensure that your canned goods remain safe. The process for canning low-acid foods must be followed exactly as written, including: how to se

Pressure Canning for Beginners

CANNING 101 | The Basics for Beginners

Canning 101: A Beginner's Guide (Back to Basics)