Overview

Pr ur canning a safe nd n m l method f r rv ng l w acid foods wh h h b n used for decades-especially b h m g rd n r and others nt r t d n providing food t r g for their families wh r u l t control f th f d is in n ' wn h nd . Home food r rv t n l promotes a n f personal t f t n nd m l hm nt. Further, th gu w rk t k n out f being bl t r v d a safe food u l at h m wh n gu d l n for operating a r ur canner r followed x tl , scientifically t t d/ r v d r r ut l z d, nd h gh quality equipment, u l nd r du r u d. L w acid f d r u r a h gh r temperature wh n r ng th n n be reached b l ng th m n j r mm r d b boiling w t r. T k ll harmful bacteria ( u h as those t d with b tul m) use f r ur nn ng ensures th f t f preserved l w- d f d . Foods such r d meats, f d, ultr , milk, nd ll fr h v g t bl , w th th exception f m t t m t , f t nt th l w d gr u since th h v n d t , r H l v l, f 4.6 r h gh r. Th t m r tur which mu t b r h d and maintained (f r a f d amount f time) to k ll th b t r 240 Degrees F. Th t m r tur can be reached nl b creating steam und r r ur . Read This Book And Learn How to Can and Preserve Meats for weeks to Come

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