So I have been canning for a while, but just fruit preserves on my own. But now really want to start stockpiling things. I am nursing school and I think it will be a HUGE time saver not to mention money saver if I can just buy things when they are on sale and make and perserve it.
Anyway, I also make my own infused oils and about 3 months ago learned that you are not supposed to infuse garlic into oil and keep it longer than a week because it can bred botulism.
My question is, can the same happen if I am canning? I am going to make 2 big pots of chicken and carrot soup tomorrow. I add garlic to it, but obviously if its going to be a hazard I wouldn't.
Obviously anything else I should know and avoid would be GREAT.