I'm planning to get a pressure canner this year. Walmart has a nice one thats a good size for 25.00. This is the first year I've canned in 20 years so I'm certainly not confident. At altitude every website said to heat way longer so thats what I did. The sites also had serious rules for disposing of botulism if it happens and never getting it near the dirt ever. So it did give me the heebie jeebies. One site said bvoiling the food for 15 minutes would kill anything in it. I got the produce from a huge public organic farm that I have no previous experience with. That farm had thousands of people and school kids there every week with all those shoes all over the fields....so I'm paranoid about it. This year if the green house works out i'll know the produce is not exposed to nearly as much but by then i'll have the pressure canner anyway....
On another topic...my friend bought some Americaunas from a guy last week. One of them has a breathing problem this morning. She is seperated. Any advise? She is in a panic.
Thanks guys
On another topic...my friend bought some Americaunas from a guy last week. One of them has a breathing problem this morning. She is seperated. Any advise? She is in a panic.
Thanks guys