I have a lot of thoughts on food safety. I definitely want my family to be healthy and safe - but I also think there is so much info out there that is just over the top.
Those of us that can are constantly being bombarded with the quote "that method isn't USDA approved".
You know what? Not everyone lives in the U.S. and doesn't follow the same guidelines. I can't help but wonder why my family is at risk for me not using a pressure canner and someone's family in Europe or Australia's isn't!!!
Pressure canners and jars that we use here, are quite expensive in other countries - if they can get them.
I have always been one who follows the thinking of "your kitchen - your rules". My Mom canned everything and NEVER owned a pressure canner. She water bathed everything and raised 5 children and fed us and dozens of grandkids and never once did anyone get sick!
Until a few years ago I had never heard of anyone using a water bath on jelly. I made jelly and either used the inversion method or added paraffin to the top. I do water bath now - but never had a problem before.
Considering that EVERY week commercially processed food is being recalled (sometimes every day), I feel pretty content about the way I process mine.
It is amazing how many recalls have been happening. It is not just meat or fresh foods - it also crackers and canned goods - you name it.
How does that happen???
Shouldn't there be tons of regulation that these factories have to follow, so that this doesn't happen?
I take a lot of precautions in my kitchen, as far as boiling food before canning, heating my jars, and storing things in a cool dry place. I also heat food other than pickled items back to a boiling point before eating. I feel confident.
I don't think I necessarily need government intrusion in my kitchen. They intrude enough in other aspects of my life (not trying to be political).
I just have such a problem understanding why something is safe in other countries yet isn't OK here.
Makes no sense to me.
So until the commercially generated food products are COMPLETELY safe - I don't need anyone telling me what I can do in my kitchen.
What do you think?