So, I have this great desire to start preserving my food. You know, dehydrating, canning, lacto-fermenting, etc. I emailed a few local farmers to find out what they do with their number 2 produce. Today a farm contacted me about heirloom tomatoes. They have about 100 pounds of tomatoes! The problem is, I don't know the first thing about canning. So, I passed on the offer with the promise to learn in the meantime.
I have a book called, "Putting Food By" and I started reading it today. The first few chapters have pretty much convinced me that I will kill my family with my canned food and that the sour beer my husband has fermenting in the closet probably has botulism. Awesome.
Any seasoned canners out there? Can you please set my mind at ease?
I have a book called, "Putting Food By" and I started reading it today. The first few chapters have pretty much convinced me that I will kill my family with my canned food and that the sour beer my husband has fermenting in the closet probably has botulism. Awesome.
Any seasoned canners out there? Can you please set my mind at ease?
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