BDN cites Bowen, UMaine Extension in article on safe home-canning methods
The Bangor Daily News spoke with Laurie Bowen, a community education assistant with the University of Maine Cooperative Extension, for an article about safe home-canning methods. “There is a shelf life in home canning,” Bowen said. “If properly processed and preserved, food is good for a year [and] that is why we caution that it is easy to get carried away and find you have more canned than you can eat in a year.” The biggest worry with vegetables like string beans, carrots or peas is botulism, according to the article. But by using tried and true techniques of boiling water or pressure canning, proper storage and keeping track of shelf life, Bowen said home-canned foods are perfectly safe. “When in doubt, toss it out,” Bowen said. “Never, ever give it the taste test.” UMaine Extension has numerous online publications dealing with home food preservation and offers the Master Food Preserver Program, the article states.