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Reusing store/commercial jars and lids for canning! ONLY ACID FOOD👨🍳🍒🥒
Автор: Howdy
Загружено: 2020-08-01
Просмотров: 16614
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Don't water bath low acid foods, the risk of botulism is too dangerous, pickle your vegetables in high solution if you cannot use a pressure canner and regular lids. Don't do this with meats of any kind, you shouldn't water bath meats. I do not know how this would work in a pressure canner, I don't want to try. REPEAT, This was only done with acidic food, no risk of botulism, the only risk is them fermenting which you would be able to see, smell and taste. This was also done because of the shortage to show what you might try in an emergency situtaiton.
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