I was thinking about trying out canning bread, and was doing some research into it, and come to find out, apparently its not a LTS type of food like I thought it was. Does anyone have any expertise here that they can throw in their .02 cents in? Im going off of this article I found in regards to canning bread. Any practical experience would greatly be appreciated!

http://extension.usu.edu/files/publi...-FS_250_10.pdf

They say that canning bread basically doesnt kill off botulism, would love some input before I waste my time trying!

Thanks!
S/F2