Fri, 30 September 2016
In this week's episode, host Theresa Loe answers a listener question about the safety of "canned" cake. You may have seen these recipes on the internet where it calls for baking cake-like breads in a canning jar (like pumpkin bread or zucchini bread) and then placing on a lid to create a vacuum seal. A listener wrote in asking if it was okay to do this. Well...although a lot of people used to do this, today it's not considered safe. And Theresa dives deep into the research conducted on this exact practice, what the research showed, and the reasons you should not "can" cake yourself. You learn: Why canners argue about this type of recipe, Why you still might find it in some canning books, The science behind the researched data, How the oven doesn't kill everything you think it does, How commercial companies can get away with it, What is recommended you do instead. As always, you can go to www.LivingHomegrown.com/70 for a full transcript of the episode and any related links mentioned in the episode.