I've enrolled in the local offering of UC Davis Extension classes to become a Master Food Preserver so for the foreseeable future my Tuesday mornings will be spent learning the approved methods for safe and certifiable food preservation. My youngest son asked me if he needed to worry that we might be building a bunker in the back yard and stocking it with questionable canned goods like 50 jars of possum. I assured him that I just had a notion that it might be a good idea to learn the science and safety behind the canning and drying and curing I've already been doing.
|Injecting brine into a pork loin|
|This will be smoked and become Canadian bacon|
Until next time,