Canning botulism

There is a recent rise in home canning. With the wave of interest has been concern about the safety of home canning. Most people are turning to home canning in an attempt to make healthier choices for themselves and their families. Making them sick is counterproductive!

Is truth of the matter, if you are sloppy about what you do, and do not follow the rules, you can create an excellent environment to arise problems. However, if you are a diligent canner following USDA approved guidelines, your risk of food borne illness is small to none.

What is botulism?

A greater concern in home canning is botulism. Botulism is caused by a bacterium that is literally everywhere. This bacteria is not the problem, however. It is when the bacteria enters a perfect environment for development, which creates a toxin. The toxin is what is fatal.

This rare but often fatal food borne illness grows well in low-acid, liquid, air-free environments. Ideal place for botulism to grow a lot is a vase incorrectly in canned foods with low-acid (such as meat or vegetables).

A terrifying botulism is that it is not possible to get there (unless you are working in a lab environment and groping). Foods contaminated with it will not look or smell different.

Symptoms of botulism

After eating something that contain botulism usually takes 12-38 hours (but sometimes up to 10 days) for symptoms to appear. It is important to get medical aid AMeSWS. Botulism occurs only if some 20-25 cases per year, approximately 10% of them are fatal. Treating it early is a key to survival.

Some of the symptoms to watch for include: dry mouth, blurred vision, slurred speech, vomiting, diarrhea, difficulty swallowing and respiratory failure.

Safe = safe food Canning

The best way to protect yourself and others from home canned botulism is to follow safe canning practices. Here are some things to remember as you can:
1. Follow religiously all directions. Not tsigkoyneyeste about processing times. Does not alter the recipe, unless it says that you can.
2. use only USDA approved recipes. Yes, it's not safe to use your great granny's recipe, even though this canned it for years and nobody got sick. Canning practices have changed as more information is available. Stay on the safe side and use safe recipes.
3. does not alter the content of your canning acid foods. There are two major defences against botulism, acid and heat.
4. Use proper hygiene in the kitchen. Make sure all your equipment is sanitized and sterilized jars you correctly.
5. make sure your jars seal properly after they have been preserved. If it isn't closed, store in the refrigerator and eat soon.
6. make sure to check your pressure canner EVERY year. This is a free service offered in most areas. Check around and see when and where is offered near you. It is important to note that the gauge and stamp your canner works correctly.
7. When you open a jar low-acid food to eat, boil the contents for twenty minutes to destroy any microbes that could be lurking inside.

Don't let the panic of botulism are talking about you that makes your home canning. Simply follow the appropriate procedures and use approved recipes. People, we are already enjoying the benefits of home canned foods for years. Do it safely and you can join their ranks!