Mr. McGee. There have been several threads over the course of time about the safety of both canning home items, and homemade flavored oils. I have found a couple of links to scientists that make me feel a little better about what I make, but everytime I either can something or flavor an oil somewhere in the back of my mind I wonder if I'm going to kill my family There is so much technical information out there, I have one more herculean task to ask you. Can you boil your knowledge down to a couple of simple rules to follow pertaining to either oils or canning that the general populace can follow? Secondly, what about flavored vinegars, because of the acidity of vinegar how do the rules of canning and oils apply to them? Thanks again.