How can I preserve or can food I can’t eat from my garden?



  1. 0 Votes

         Be very careful when canning as botulism can grow in the airless, moist, low-acid conditions of some canned foods. Some preserves, such as fruit and pickles, are too high in acid for botulism to form. The USDA recommends low-acid foods be processed in a pressure canner to ensure safety. You can also freeze or dry low-acid foods, which carries no risk of botulism. 

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