Canning Meat, Poultry, and Game.
It is important If you … Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. The USDA Complete Guide in 1994 called for 3.5 teaspoons per quart jar. By the 2009 edition of the USDA Complete Guide, it had leaped to 3 tablespoons per quart jar and it remains there today in the 2015 edition. Poultry, red meats, and game are low-acid foods that must be processed in a pressure canner to ensure safety. And that is, that they used to give the kind of canning advice along the lines that you refer to as “no one has gotten sick yet.” What they would do is try a certain canning process, or report on a canning process they’d heard about even, and if the product didn’t spoil too fast in the jars … There’s something the USDA doesn’t like to draw attention to, but you will see it when you study their early canning advice.
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