tag:blogger.com,1999:blog-7411909100663323093.post8107465003916144515..comments2023-08-04T07:30:33.172-07:00Comments on Veg: Home Canning 101Darling Petuniahttp://www.blogger.com/profile/17847324175755160320noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7411909100663323093.post-75582570035977789632011-10-20T11:33:45.206-07:002011-10-20T11:33:45.206-07:00I never thought I'd say this but seeing that c...I never thought I'd say this but seeing that cute little kit makes me feel like canning something.<br /><br />KSinFLAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7411909100663323093.post-62624207163195284522011-10-18T09:46:47.731-07:002011-10-18T09:46:47.731-07:00I taught myself to can a few years ago now, and I ...I taught myself to can a few years ago now, and I think that most people are too scared of it. As long as you're canning stuff that's high-acid (jams, pickles), you're really unlikely to poison anyone! The most important things in canning, in my experience, are to be scrupulously clean about everything, and to follow recipes exactly, especially for stuff like Salsa where there are a lot of low-acid ingredients. Adding "just a little more pepper" can push the acidity too low for safety. Also, store your jars with the rings off. That way, if something goes wrong with the product, the gasses that are released will pop the flat lid loose and you'll know not to use it :-)ChrisChttps://www.blogger.com/profile/05863961610245368033noreply@blogger.com