Risk Taking or Avoiding
Canning safety is simply a matter of avoiding risks. Use safe canning methods. Be clean, use common sense.
Did you know life is full of risk? Sure you did. We all take risks all the time. Simple everyday things are risky. What about driving to town? Crossing the street?
We also take steps to lessen the risks. We drive safely, We wear seat belts. We teach our children to look both ways when crossing the street. The same is true of canning safety. Look both ways , lessen the risks.
There are risks involved. Take the steps to be safe and you will enjoy feeding your family just like you enjoy being able to jump in the car and go to the grocery store.
Are you a seat belt wearer? I am.
Remember these simple things:
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- High acid foods(Fruit products, jams, jellies, pickles)may be processed in a water bath canner.
- Low Acid Foods (veggies and meat) must be processed in a pressure canner. This is the single most important rule about canning.... you really must use a pressure canner for any vegetable or meat.
- You must use the recommended time, pressure and methods.
- Remember to adjust for altitude.
Canning Books by Sharon
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.