Two Letters Re: Food for Long-Term Survival
Hi Jim, Sheila’s article [“Food for Long-Term Survival”] contains a lot of good information, but seems to me to take the safety consideration of canning low acidic foods a little lightly. I’ve been canning for more than 30 years and even if you follow all of the rules, you occasionally get a bad jar of food. Low acid food, which include most vegetables, and all meats must be either pressure canned, or have their pH lowered (made more acid) below 4.6 by adding an acid like vinegar or citric acid. I’ve had good luck using a boiling water bath with …