Question from Hunker-Down. A few days ago Michele posted the following for us cooking newbies: “I always make sure I bring any canned low acid foods to a boil for 15 minutes – just to be sure. 15 minutes of good hard boiling will kill botulism TOXIN in your food”. She explained that an oxygen […]
Canning & Preserving
Below you’ll find the posts at The Survivalist Blog.net from the Canning & Preserving category. If you’re looking for information on canning and how to preserve foods then you’re in the right place.