Yes, you CAN can!
Home canning expert Betty Cracker explains how to convert your mountain of garden veggies into mushy jars of explosive botulism.
Q. Can I eliminate salt from a home canning recipe?
A. Yes, indeed. The resulting product will help both your blood pressure and your waistline, since you’ll never want to eat it.
Q. I’ve inherited a pressure cooker. How should I use it?
A. Pressure canning is the method of choice when you want to convert large quantities of fruits or vegetables into a mushy mass that’s splattered all over your kitchen walls and ceiling. Fill the cooker, turn it on, and get the heck out of there until you hear the explosion.
Q. How can I tell whether canning recipes from family and friends are safe to use?
A. First, consider who’s offering the recipe: a rival for the state fair blue ribbon for canned beets? A beneficiary in your will? Second, examine the recipe. If it says something like “test the boiling jam by sticking your finger in the kettle,” I’d be suspicious.
Q. How can I tell whether my home-canned food contains botulism?
A. Invite your neighbors over for a tasting party. Be a good hostess; serve yourself last.
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