JeremyBenson11
Assistant Cook
I've been looking at viable ways to preserve food from my first harvest, but I'm a bit confused about best choices. I've been looking at lactic acid pickels for vegitables. I'm wondering if it's okay to pressure can them when they're done to seal them, and kill botulism. I know sea water is only 3.5%, which I was interested in, but that's not enough salt for botulism. Also it seems like a low percentage in general. It's a bit staggering to think the sea isn't salty enough to pickle, lol. So how can I deal with that? How did they overcome these hurtles in the past? I'm not using electricity right now, but that may be an option. Thank you.