Those of you who regularly use your pressure canners, may want to skip this post. This is aimed at folks who are wanting to get into pressure canning, but have some concerns about safety. I used to be afraid of two things, when it came to pressure canning. The first one, was my canner blowing up like the stories I’d been told, and the second was botulism poisoning! Honestly, I feel that both of these are perfectly understandable fears.
Once my husband and I found our little bit of paradise in the foothills, I started talking to him about chickens. I figured now that we owned a few acres, not only would we need to have a bigger garden, but we’d be wanting chickens. That’s what you do when you move to the country, right? You grow a big garden, and get chickens. (Followed by goats, and maybe a milk cow and bees, and… you get the drift)