[Spunky]

I never learned to can and never wanted to as my mother's, mother died of Botulism poisoning from canned goods when my mother was only 9 months old. If I recall her mother was only 20 or 21.

Take that back I have canned Jam's but that is different.

[Rusty0604]

My mother used to can some stuff, but I was always afraid of food poisoning too. I just freeze or dehydrate. Sorry to hear what happened to your grandma.

[CottonBall]

How awful, and so young too.

I don’t worry about anything pressure-canned, it’s heated long enough and to high enough temperatures, to 240 degrees, to kill all the spores, bacteria, etc. Water-bath canning is low temp so if the food isn’t acidic enough, they will survive. I pressure can everything, even things normally done in a water bath. Mainly because the scanner half full of water is too heavy for me! But there are health benefits too ;)