Post #1730

🥫 If your garden is overflowing, canning is one of the best ways to stay self-reliant and keep food safe for months. But do it wrong, and you risk botulism. The University of Kentucky explains the key rules: – Use boiling-water bath canning only for high-acid foods like fruits, pickles, and tomatoes with added lemon or vinegar. – For low-acid foods like vegetables, meats, and soups, always use a pressure canner. – Follow tested recipes from trusted sources, not old family shortcuts. – Don’t reuse flat lids, and make sure jars are sealed with the right headspace. Canning done right keeps you independent and less dependent on fragile supply chains. 🔗https://news.ca.uky.edu/article/garden-going-wild-follow-these-safe-canning-practices-preserve-your-veggies