Canning is a great way to preserve vegetables and fruits for your own use or for gifts. The basic principal is simple: during the canning process, food is heated to a high enough temperature to stop the decaying action of enzymes and/or bacteria and other microorganisms in the food. The food is then stored in sterile, airtight containers to prevent contamination.
This isn't a process you should treat carelessly. In the United States, an average of 22 cases of botulism are reported each year. Outbreaks of foodborne botulism involving two or more persons occur are usually caused by eating contaminated home-canned foods.
This week, a cautionary tale on canning your own food.
TTFN, Fred.
Quote of the week: "Wherever you go, no matter what the weather, always bring your own sunshine." - Anthony J. D'Angelo (American author and motivational speaker, 1972- )
A Cautionary Tale - 1931 Botulism Poisoning Tragedy in North Dakota
Chia Seeds recalled due to Salmonella
19 hours ago
No comments:
Post a Comment