On an inside page of one of the dozens of Edith Adams scrapbooks we dug out of the old test kitchen was found this 1954 memo, from a time when canning vegetables was, for many, the only way to keep food from going bad. With refrigerators still a luxury and home freezing a mystery for many, warnings like this – and the advice of Edith Adams – were the last defence against bug outbreaks.

botulism

 

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