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Wednesday, May 19, 2010
A note to guests who have found this page using the links on various eHow articles: I have not given my consent to the authors of these articles to list my work as source material, nor have I approved the content of these articles. In particular, I find the plagiarism of Jessica Cook's article obnoxious and the content of Kelly Sundstrom's article offensive.
A note to Ms. Cook: You claim to be a writer. You should know better than to plagiarize other writers to...
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Wednesday, May 19, 2010

Written by Sean P.O. MacCath-Moran

We LOVE to can food at our house! It's a rare and wonderful treat to be able to pull items from our seasonal harvest off the shelf to find them tasting as fresh as the day they came off the vine. It fills us with pride and joy to give out Yule gifts of our berry and fruit jams or to serve guests sauce we put up over the summer using nothing but vegetables and spices grown in our own garden. Best of all, canning is easy to do and costs very little to get started!

All that being said, there is a dark side to canning. If you mess up, you can grow nasty, nasty things in your canning that have unpleasant effects. Botulism, for example, is a very powerful toxin - just one microgram is lethal to humans, blocking nerve function and leading to respiratory and musculoskeletal paralysis. So, on that cheery thought, let me stress that sanitation is key in successful canning as is good planning and preparation. It's also important...

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