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Far from being bollocks, canning has been a recognised food preservation process since The early 1800's...my description may have been simplistic but in essence it is a simple process of using a pressure vessel to increase the boiling point of water from 100c up to around 130c in order to kill bacterial spores.
I've preserved food my way (admittedly only vegetables) and had no problems.
I've preserved food my way (admittedly only vegetables) and had no problems.