sauerkrautsaulFucking seriously ruining the general web in terms of looking up information.
In the age of SEO and AI slop, may your niche hobby or interest never become trendy.
RebekahWSDUnfortunately canning and recipes in general are now concerning and I have to worry about food safety so much more!
Can’t speak for canning, but for the recipes in particular, I was really shocked at the state of things the first time I looked at a recipe on an English website (not my first language).
I only look at recipes in my native language, partly because of the fact that this bullshit is not yet generalised and a fair few website have them still in a good format.
If that’s not the case for you, maybe translating a foreign recipe would help? Don’t know how long for though…
Canning now boils down to for me, “only use the sites you know are safe” and it’s annoying.
Maybe it’s just back to physical cookbooks again!
survivorlibrary.com/…/canning_and_preserving-1887…
Here, knock yourself out.
Yes, and, please don’t use old canning and preserving recipes as written. Not all of those recipes were safe. People died of botulism regularly. And some recipes that used to be safe aren’t safe anymore because of changes in technology, in ingredients, in chemicals available, and so on.
For example: it used to be you didn’t need to add acid to tomatoes when canning them, because tomatoes are pretty acidic already. (Acidic foods are safer to can because botulism and other particularly nasty bacteria can’t grow in acidic environments.) But modern tomato varieties are less acidic than the old varieties were, so modern canned tomato recipes have you add lemon juice to increase acidity.
The USDA Guide to Home Canning (most recent edition 2015) is safe and reliable and is available free online.
