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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Jun 06, 1979
Page
6
A home canning guide from the Southern Illinoisan explains why pressure canning is essential for low acid foods like vegetables meat and fish to prevent botulism. It covers venting timing heat levels 10 pounds of pressure and careful handling from jar preparation to cooling and safety practices.
Marilyn Stringer Johnson explains home canning basics from historical roots to modern practice. Key points cover safe food quality, equipment needs, jar types, lid use, and pressure or water bath canners, with guidance on jars, lids, preheating, and gauge testing for safe sealing and processing.
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