State of Washington attorney Mike O’Connell’s experience with a home canning project gone awry represents the sort of nightmare scenario Dr. Jean Weese and her nine-member Extension Food Safety Team are working to prevent.
Actually, to say this project went awry is a gross understatement. The elk meat O’Connell brought home and canned after a hunting trip almost killed him a couple of days after consuming some of it, according to report by KPLU, a National Public Radio-affiliated station in Seattle.
Shortcutting: A Recipe for Disaster
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