"The real risk with older pressure-canned things that involve any sort of fat or oil is they can get rancid,
moreso than they can spoil."
That nugget of knowledge was one of many that Marisa McLellan dropped on Hank in the latest Hunt Gather Talk podcast, a wide-ranging discussion about canning. McLellan's focus is on
small-batch canning, but the lessons she's learned in her travels will be useful to anyone who cans, whether in batches large or small.
If you like canning jams or other sweet concoctions, you'll especially appreciate hearing about the downsides of using natural sugars, such as honey, as opposed to
refined sugars. The latter don't have a lot of cachet, but they do have value.
And if you're really into water-bath canning, she explains precisely why it does not eliminate the risk of botulism in foods that can contain the
bacteria.
