Not only that but there are some nasty organisms around today that have figured out how to get past all our attempts to avoid them. The Florida "flesh-eating" bacteria news of late is an example of how vulnerable we are. Home canning is probably safer than eating at a restaurant as far as food borne-illness. If I'm going to ingest it, I'm going to be damned careful to do it right, more so than the minimum wage factory worker packing chicken or the workers in a busy restaurant kitchen. I have never been sick from anything I've canned. Can't say that about restaurant food as I discovered in Florida last winter. Never been so sick in my life.
I agree, and well said.
TDW - as far as the canning goes (and yes, we call it canning, but the food goes into glass jars. Not sure why we don't call it "jarring"), I'm doing it to save money while cruising, not because I don't want to eat the local food. I imagine the others are canning for the same reason if they bring their canned food aboard. I will certainly shop at local markets as much as I can, and I love trying new food and eating what locals eat. I have a special interest in food trucks and street vendor food, so when I get out there, I'll want to be all over that, but realistically, I'll be living on a very very small income (I've quit my job to cruise and am no where near retirement age), so my canned food is backup when I'm under way and when I can't afford what I'd rather have. Plus, I like knowing where my backup food came from, and I love to cook, so having soups and home grown beans and sauces that I can cook quickly on the hook makes sense to me. I trust it more than I trust the $1 can of Dole green beans. And when I go through enough jars and have empties, I can shop local markets and can the local food the same way.
Minnesail, I wouldn't have had the patience to look up those stats, but, nice work.
I suppose it's always something I should keep in the back of my mind. It's really pretty easy to regulate the canning process though. Make sure everything is fully cooked and make sure all jars seal well. Someone else said it right on this thread... pay attention to the concave lid. If it pops up and down, or if it's convex, it didn't seal. That food is still perfectly good (for now), but it should go straight to the fridge and be used before any of the others. Consider it a can or jar of anything else that, once opened, should be used or it will go bad. Also, once the food is cooked and you divide it up into your jars, you're pressure cooking it for a little while to create the seal, so really, the food is being cooked twice, the second time under pressure. The lid should always be wiped clean and dry before putting the lid and screw cap on and before it goes into the pressure cooker. But really, that's about it. You really have to mess up to kill yourself. Haha.