The Washington Post Article on Canning and Mormons

When I was growing up, canning involved my mom sealing fruits and vegetables into glass jars with metal lids. To me, the process was hot, time-consuming and a little scary because it involved a pressure cooker or, at a minimum, boiling water and the risk of botulism. (The possibility of incorrectly canned food loomed, in my young mind, as large as the threat of tornadoes in my Midwestern childhood.)

However, with the help of a friend and in less than two hours' time, I recently put up five-gallon cans of the following dried foods without breaking a sweat: almost 20 pounds of dehydrated apple slices, and 25 pounds each of black beans, refried bean flakes, nonfat dry milk, spaghetti and regular rolled oats.

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