In terms of food safety it depends on the type of food and how well you can follow directions. Things like jams and fruit are quite low risk even if you do the wrong thing, but vegetables and meat have the potential to be deadly if you don’t do them right. The same can be said of any type of cooking though, there is always a food poisoning risk.
No. But you have to be scrupulous about cleanliness and getting the temperatures and proportions of preservatives like salt and sugar right. And eating preserved foods or it’s not worth the bother.
You can make just a few pots of jam etc. in the microwave and this is fun and easy. Google up microwave preserving and enjoy the process and results!
Fruits and anything rich in sugar, and anything fairly acidic like tomatoes is easy. I recommend starting with apples - and new season apples are not far away time wise. Or kimchi - that’s a good starting point too.
Other vegetables like beans or zucchini preserving has some traps for the unwary so probably don’t start with these. Meats are for pros only. Cos botulism and other problems.
Today’s preserving effort: 6 1/2 jars of raspberry jam and 2 jars of marinaded mushrooms.
Raspberry jam, cream and scones. Mmmmmmm
Oh wow, I’ve always wanted to try preserving things. Is it dangerous?
There is a danger of becoming addicted.
In terms of food safety it depends on the type of food and how well you can follow directions. Things like jams and fruit are quite low risk even if you do the wrong thing, but vegetables and meat have the potential to be deadly if you don’t do them right. The same can be said of any type of cooking though, there is always a food poisoning risk.
No. But you have to be scrupulous about cleanliness and getting the temperatures and proportions of preservatives like salt and sugar right. And eating preserved foods or it’s not worth the bother.
You can make just a few pots of jam etc. in the microwave and this is fun and easy. Google up microwave preserving and enjoy the process and results!
Fruits and anything rich in sugar, and anything fairly acidic like tomatoes is easy. I recommend starting with apples - and new season apples are not far away time wise. Or kimchi - that’s a good starting point too.
Other vegetables like beans or zucchini preserving has some traps for the unwary so probably don’t start with these. Meats are for pros only. Cos botulism and other problems.
If you leave a pressure cooker unattended? If you wash jars badly enough to invite botulism?