I'm a master food preserver and got certified years ago through my local extension office which I highly recommend if you want to learn how this all works. My canning projects mostly from this year.
All recipes backed from science.
Do your homework and can safely!
All jars are labeled on top with date and recipe title so I can always give someone the recipe if they ask.
I don't eat anything from someone that I don't trust they know what they're doing food safety wise. Botulism is real especially here in the PNW.
by KK6321
6 Comments
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What’s the blue one
That’s quite the variety! What is in the blue jar?
Your jars look lovely and you’ve got a great variety there! That blue jar is striking; I love it! 🩵
As always, friendly reminder that it’s a best practice to store your canned goods [with the rings off.](https://www.healthycanning.com/store-your-home-canned-food-without-the-canning-rings/)
As you are an MP, I’m sure you know this, but for our members, keeping the rings on in storage can hide a false seal, prevent you from being aware of a failed seal, or create issues from ring rust.
> Botulism is real *especially here in the PNW*.
What about the PNW makes it more botulism-prone?
This is awesome! Thank you for sharing the info about getting certified, I had no idea that was an option and I will be looking into it at my local extension!