Botulism and Canning Safely

When I mention this blog, it rarely takes noncanners long to reveal they are afraid of making their family sick and to ask for the secret to canning safely. Their fear is of the big, scary B word: botulism. But what strikes me is their belief that they need to be let in on a secret to avoid it.

Honestly, there is no secret to safe canning. Everything you need to know is in every decent book and on every decent website that covers the topic. Canning is a process, but it’s not a mysterious one: If you can follow directions, you can get it right. Or, in the words of Kevin West, author of the fabulously informative Saving the Season, “If you can safely prepare chicken, a potential vector for food-borne pathogens such as salmonella, then you can handle home canning.”

Unfortunately, botulism has become a boogeyman, the arch villain of a cautionary tale who peers over the rim of a boiling water bath at many home canners. It doesn’t have to be that way. Read more about botulism and canning safely

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Salad Dressings: Vegan

Last weekend, Twice as Tasty recipes had the honor of being featured at the 2016 Montana Cup, a regatta hosted by the North Flathead Yacht Club in Somers, Montana. As usual, the club provided two breakfasts and one dinner for more than 150 hungry sailors, but this year there were a few twists. With the help of Sailors for the Sea, NYFC hosted its first Clean Regatta, working to use less, recycle more, and source locally throughout the event.

After the reusable cups had been cleaned and the winning skippers had been awarded insulated picnic baskets with durable place settings, the real results were in: resounding success. Not only is the club discussing how to implement more clean practices throughout its season, but so many people requested Twice as Tasty recipes that I’m offering bonus posts. Learn to make Vegan Green Goddess Dressing and Vegan Roasted Raspberry Vinaigrette

Raspberries

Raspberries are probably my favorite fruit; as a kid, I used to walk barefoot in PJs to the berry patch and pick them straight onto my bowl of Cheerios. Strawberries may be a close second. After everyone from my 4-year-old nephew to newlywed friends told me how they gobbled up Chamomile-Scented Strawberry Syrup, which I made using Liana Krissoff’s Canning for a New Generation, I was prepared to put up an even larger batch the next year—only to have the strawberry patch fall short. But raspberries came in with a bumper crop, so I decided to attempt an adaptation. Then while I was prowling online, I found Carey Nershi’s fabulous cocktails at Reclaiming Provincial and knew I needed to start in the oven. The idea of roasting delicate raspberries may seem odd, but that step adds another level of flavor that’s irresistible in syrup, jam, or salad dressing. Learn to make Roasted Raspberry Syrup and Apricot–Raspberry–Mint Jam