Reply to Does botulism scare you away from canning your own food?

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[quote=Anonymous][quote=Anonymous]I pickle things occasionally like cucumbers and mixed veggies.  I can jams in the summer.  But I’m not canning anything that has a botulism risk because 1) I don’t have pressure cooker and they scare me anyway 2) low acid canned foods aren’t appealing to me.  I don’t want to eat canned green beans, asparagus and such whether it is home or store canned.  [/quote]

Farmer here: agree about a lot of canned goods.  Not a fan.  Freezing is superior for many things, like corn, etc.  some veggies don’t freeze (asparagus!) and are just better to eat fresh.

Canned fruit products can be great, though.  Compote-like fruit is good.  Just plain canned fruit can be lacking.  Applesauce, apple pie filling, apple butter, etc doesn’t change and are good candidates for canning.  You can make these on demand, of course, but the purpose of canning is to preserve a harvest to use year round, and sometimes you have to sacrifice taste.  This is not so much an issue for shoppers not on a budget who can afford fresh food—but it is bad for the environment to be shipping produce around the world.[/quote]

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