Category: Canning

Condiments

By Cheryl A. Wixson By the time this harvest season is over, our cellar shelves will be lined with jars of spicy peach chutney, crisp bread and butter pickles, rainbow-colored marinated bean salad – even rows of canned applesauce varieties: ‘Sweet Sixteen,’ ‘Liberty,’ ‘Spencer’ and ‘Tolman Sweet.’ Quarts of dilly beans and kosher dill spears,

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Canning

by Jean Ann Pollard “Clostridium botulinum produces the serious neurological and potentially fatal disease commonly known as botulism.” (Fox, Nicols. Spoiled: The Dangerous Truth About a Food Chain Gone Haywire, HarperCollins, N.Y., 1997, p. 59.) Home canning has always been “a notorious breeding ground for a bacterium called Clostridium botulinum,” reports Nicholas Bakalar in Where

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Canning

A Brief History of Canning Canning is only about 200 years old. It began when Parisian Nicolas Appert set out, in 1795, to win a reward from Napoleon Bonaparte for preserving food by vacuum-packing. By 1804, he’d learned to boil meat and vegetables in jars, seal them with corks and tar, and soon opened the

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