According to the Cancer Prevention Coalition, there have indeed been studies that link nitrate consumption with cancer - they site three of them, with alarming results like: “Peters et al. studied the relationship between the intake of certain foods and the risk of leukemia in children from birth to age 10 in Los Angeles County between 1980 and 1987. The study found that children eating more than 12 hot dogs per month have nine times the normal risk of developing childhood leukemia. A strong risk for childhood leukemia also existed for those children whose fathers’ intake of hot dogs was 12 or more per month.” The link is here which mentions the other studies: http://www.preventcancer.com/consumers/food/hotdogs.htm
Perhaps the addition of Acorbic Acid that the USDA requires now is mitigating these affects now, but is the home curer using ascorbic acid too? I’ve been very happy to find companies like Applegate Farms that makes a really delicious no nitrate bacon and a great deli ham. So, even though I really enjoy making things like kombucha, almond milk, and mozzerella at home, I might leave the meats to the pros. Lord knows we have enough access in Portland to artisanal meats to satisfy my pig hankering any time - Olympic Provisions, Laurelhurst, etc and so many great restaurants like Nedd Ludd doing it themselves - there’s so much great pork to be had here!

I live in one of the most fabulous places in the world for access to locally grown fruits and vegetables - Portland OR. What an amazing diversity of things to be had at local farmer’s markets, but there’s never enough time to eat them all when they’re fresh. (and I miss those cherries and blueberries so much when they’re gone!) How I would love to preserve some of this abundance, but I don’t know where to start! I’ve just started to do some research on this (thanks for the great links!) but haven’t gotten to the stage of trying my first canning experiment. I really would love to be able to share things with my family on the east coast, or be able to create great low cost gifts like homemade apple butter (or what about pear hazelnut jelly? Or cherry butter? I’ve certainly got a million ideas for recipes). I of course worry about sending tainted food home to the folks, so I want to make sure I’m doing everything right, though I’m sure it’s not quite as hard as I think. I wish my grandmother was still around to show me how she made and canned those fantastic chutneys of hers...

I’ve often made these at night when I don’t want the caffeine of hot chocolate but still want to have a tasty warm milk drink to make me sleepy. I didn’t know they had a name! I’ll sometimes make them with a spoonful or two of real maple syrup in there, or with vanilla, honey and a pinch of cinnamon.