Regular price: $6.95

Free with 30-day trial
Membership details Membership details
  • A 30-day trial plus your first audiobook, free
  • 1 credit/month after trial – good for any book, any price
  • Easy exchanges – swap any book you don’t love
  • Keep your audiobooks, even if you cancel
  • After your trial, Audible is just $14.95/month
OR
In Cart

Publisher's Summary

In 2015, home-canned potatoes killed one and sickened a dozen. Don't let this incident scare you away from home-canning. There are many reasons to home-can.

Home canning is not as straightforward as some of the other preservation methods and carries the risk of botulism contamination if not processed correctly.

Unfortunately, not all canning sources or recipes, not even your "tried and true" family recipes, can be trusted. The environment, bacterial strains and even our food itself have changed over the years. Produce has become less acidic while bacterial strains have evolved. Canning techniques that were once safe may no longer be. Home canning can be economical, healthier, tasty, nutritious and fun. Lucky ones may have fond childhood memories of the best of summer's harvest being home-canned. Unfortunately, some canning recipes and methods that proliferate the Internet are downright dangerous.

©2015 Jill Bong (P)2016 Jill Bong

What members say

Average Customer Ratings

Overall

  • 5.0 out of 5.0
  • 5 Stars
    1
  • 4 Stars
    0
  • 3 Stars
    0
  • 2 Stars
    0
  • 1 Stars
    0

Performance

  • 5.0 out of 5.0
  • 5 Stars
    1
  • 4 Stars
    0
  • 3 Stars
    0
  • 2 Stars
    0
  • 1 Stars
    0

Story

  • 5.0 out of 5.0
  • 5 Stars
    1
  • 4 Stars
    0
  • 3 Stars
    0
  • 2 Stars
    0
  • 1 Stars
    0