By far the number one fear I hear the most in regards to canning concerns food poisoning.  Better known as botulism, this phenomenon has the potential to cause some very serious health problems.  While botulism has the can be extremely dangerous, I’m here to provide some guidance to help you mitigate any possible risk.  From acidity to temperature to different types of canning, listen to find a comprehensive guide on canning safely.   

Some key highlights from today's episode: 

    •  The importance of acid in home-canned foods 
    •  Why you should use a pressure canner for low acid food

To get my comprehensive canning e-book, visit https://www.learnhowtocan.com

If you're ready to begin this homesteading journey, head to http://www.theprairiehomestead.com/grow to access my full library of resources to guide you down the path.

OTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD:

• Sign up for weekly musings from my homestead: https://jillwinger.substack.com/
• Get my free homesteading tutorials & recipes here: www.theprairiehomestead.com
• Jill on Instagram: @jill.winger
• Jill on Facebook: http://facebook.com/theprairiehomestead
• Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application

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