Pressure canning chicken

[snapshot]

snapshot....kick down on that recipe!! (sorry I hijacked your thread) Im reading up on the pressure canning cause I have never used one-only the water bath canner and Im scared!

Here's the link!!!

http://tastykitchen.com/recipes/appetizers-and-snacks/buffalo-chicken-dip-20/

 

[terri9630]

snapshot....kick down on that recipe!! (sorry I hijacked your thread) Im reading up on the pressure canning cause I have never used one-only the water bath canner and Im scared!

Here's the link!!!

http://tastykitchen.com/recipes/appetizers-and-snacks/buffalo-chicken-dip-20/

My husband will love that! Thanks.

 

[k15n1]

Don't be scared. Explosions and food poisoning, the most common objections I've heard, are very rare.

Explosions were the exception even in the time of Napoleon. Modern pressure canners are tested to many times the maximum pressure. Just follow the directions and you'll be fine.

Botulism is observed in 150 cases per year out of over 300 million people. That's pretty rare. Most of those cases are in Alaska where aging of animal products is cultural (ew!) and in California where C botulinum counts in soil are high. Most infant cases are linked to dirt and dust, rather than canned food.

For the paranoid, here's a page of botulism-detection hints: link