Absolutely.
I'll have to get her to put the procedure up here.......she's never posted before but this might make her step in:)
I have a collection of these salsa jars that I thought would be good for canning.
I meticulously washed them, and sterilized them with both bleach and a light iodine solution.
Took fresh spinach from the market, washed it as good as I could, then on the stove to what can only be called a violent, rolling boil.
Into the jars. Sealed the jars. Into the fridge. The top popped down into it which told me I have good negative pressure and a seal.
Did the same with onions. Both jars have been refrigerated since.
Now it was not a difficult process at all - I used alot of the same kind of sterilize techniques I use doing homebrew.
Then I read up on botulism. Clostridium Botulini doesn’t get killed by boiling water. Ya gotta go to like 215-220 degrees.
Now I’m not worried about my onions or spinach - they have simply never been at room temp for long at all.
But I don’t have alot of confidence that I could can for just plain old regular shelf conditions.
Does anyone know if there is a home test type thing for botulism toxin?
My veggie garden will produce much more than we can eat at one time....if your wife is up to posting about canning using a pressure cooker, I’d really appreciate it. :)