When I was small we kept and killed rabbits and ducks. It bothered me. If you haven't cleaned and plucked a fowl, or peeled the skin off a rabbit, I suggest you get a reality check. Honestly, I'd rather dress a rabbit. But maybe you should get a nice All American canner and start doing a batch of meat someone else killed every week. I did that and it is the most worthwhile thing I learned to do in the food department. I learned from watching preppers on YouTube during the lockdowns.
I felt the same about canning. What I've learned is that the experts have got it down to an unscrewupable science and all you have to do is follow the directions and you are good. And once you know what to look for as far as something going wrong, you'll be fine. I would suggest a channel called RoseRed Homestead on youtube. This woman is a teacher, scientist and a homesteader. She knows her shit better than anyone else on youtube and her videos are like a priceless course you can take for free. She'll even get super sciency and use some cool tools and show you the data so you can really understand how canning works. (If you like that sort of thing, I do). Watching her took away all my fears of canning.
I can relate although my fear was blowing things up. My first efforts weren't too pretty because they were overcooked and too much water boiled away, but they were still edible.Typhoid from a flood sounds like leaky jars. The main worry is botulism, which only grows in an anaerobic environment such as your vacuum sealed jars. This is why the Ball company (best jars) and the USDA have both written the Bibles of canning, with the procedures to cook the stuff long enough to kill the botulism spores, if any. That takes a temperature of 250 F sustained long enough to heat the entire contents long enough, depending on jar size and ingredients, which is why you need a pressure canner. Not a pressure cooker. But, if you did open something and were worried, the botulism poison is broken down by boiling 10 minutes, or you could make a baked dish.
When I was small we kept and killed rabbits and ducks. It bothered me. If you haven't cleaned and plucked a fowl, or peeled the skin off a rabbit, I suggest you get a reality check. Honestly, I'd rather dress a rabbit. But maybe you should get a nice All American canner and start doing a batch of meat someone else killed every week. I did that and it is the most worthwhile thing I learned to do in the food department. I learned from watching preppers on YouTube during the lockdowns.
I felt the same about canning. What I've learned is that the experts have got it down to an unscrewupable science and all you have to do is follow the directions and you are good. And once you know what to look for as far as something going wrong, you'll be fine. I would suggest a channel called RoseRed Homestead on youtube. This woman is a teacher, scientist and a homesteader. She knows her shit better than anyone else on youtube and her videos are like a priceless course you can take for free. She'll even get super sciency and use some cool tools and show you the data so you can really understand how canning works. (If you like that sort of thing, I do). Watching her took away all my fears of canning.
I can relate although my fear was blowing things up. My first efforts weren't too pretty because they were overcooked and too much water boiled away, but they were still edible.Typhoid from a flood sounds like leaky jars. The main worry is botulism, which only grows in an anaerobic environment such as your vacuum sealed jars. This is why the Ball company (best jars) and the USDA have both written the Bibles of canning, with the procedures to cook the stuff long enough to kill the botulism spores, if any. That takes a temperature of 250 F sustained long enough to heat the entire contents long enough, depending on jar size and ingredients, which is why you need a pressure canner. Not a pressure cooker. But, if you did open something and were worried, the botulism poison is broken down by boiling 10 minutes, or you could make a baked dish.