Why is dry canning not recommended?
The main risk with dry canning vegetables (or other low acid foods like meats, poultry or seafood when liquid cover is required) is botulism, which is a serious and potentially deadly disease. Canning is truly a science; therefore, it is essential to follow and use tested and researchbased recipes from reputable sources of information. These include the USDA Complete Guide to Home Canning, National Center for Home Food Preservation website https://nchfp.uga.edu/


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