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Food acidity determines canning method

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By Allison Lewis

An upsurge of interest in locally-grown foods, food safety issues and tough economic times has led to resurgence in food preservation in the past few years. Canning is a great way to have fresh produce year round, but if it’s not done correctly, it could lead to the growth of bacteria or toxins in the food, which could cause botulism – a deadly food borne illness. By using USDA research-based recipe and methods, you can lower the risk of food borne illness.


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The Spencer Magnet | circulation@spencermagnet.com | 502-477-2239
P.O. Box 219, 100 W Main Street, Taylorsville, KY 40071
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