Originally Posted by Chef Munky
Quick question here Mcnerd?
Kamp is from Norway,wouldn't she need to have a different guideline to follow then us in the U.S..?
From the National Center for Home Food Preservation
National Center for Home Food Preservation | Other Government Publications
Food and Agricultural Organization (UN-FAO)
These publications provide an educational review of topics for an international audience and should not be used for recommendations or guidelines for home food preservation in the United States.
I'm very new to canning and have only done water bath for jams & jellies (thank goodness for McNerd - he's always been there when I had a zillion questions), but from the very beginning I would always read comments people would make about someone being from a different county so their canning procedures would be different and I was like "HUH?" That never made sense to me. Do other countries have a different type of botulism than we do or different food than we do? I never understood how it wasn't safe here in the USA, but could be safe in other countries. It really made me scratch my head - LOL!