Eric Thompson wrote:Food safety is the main concern for any procedure and recipe for home canning. Any meat or vegetables that could have botulism should be pressure canned with a USDA approved recipe -- no matter how much someone insists how "Granny did it", botulism is deadly and not worth the risk.
I am a man of mystery. Mostly because of this tiny ad:
Gracie's backyard - a film about permaculture farming in the far north with Richard Perkins (stream)https://permies.com/wiki/133872/videos/Gracie-backyard-film-permaculture-farming