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What do you know about botulism? How safe is home canning?

Clostridium botulinum is a common, everyday bacterium found in soil and on food. Only under certain conditions does it become harmful. In the absence of air, such as in canned foods, C. botulinum may produce botulin, the toxin that causes botulism poisoning. Historical perspective on botulism poisoning A century ago, botulism poisoning was a problem in improperly processed foods canned at … …click to read more…

How to decide whether to precook meat when making dried beef jerky

Some experts on preserving foods stress safety and recommend that all dried meats such as beef jerky be precooked to a safe internal temperature before drying. This safety step results in a product with a different color and texture than traditionally dried meat, and is unacceptable to some people. Precooking meats to a minimum temperature of 160°F before drying ensures that … …click to read more…

All about brining and curing corned beef and game meat

Brining, also known as corning or sweet pickling is a good meat curing method for beginners because it is easy and relatively inexpensive to do with delicious results. To make corned beef, you immerse meat in brine, which is simply a solution of salt and water. Besides salt and water, there are a few other ingredients commonly used in a … …click to read more…

Taking the leap; how to get started with pressure canning meats and vegetables

If you want to try pressure canning low-acid meats and vegetables, here is a short tutorial on the essential concepts and a plan for getting started. Boiling Water Bath vs. Pressure Canning As you may know, there are two canning methods: boiling water–bath (BWB) canning and steam-pressure canning. Which method you use depends on whether the foods you want to … …click to read more…

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