Canning and botulism
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Botulism: What You Need to Know 🤔 What's Going On? Botulism can cause severe paralysis. This toxin loves to hang out in low-oxygen environments, like in canned or jarred foods. 🔍 Prevention Tips: Pressure Canning is Key: For low-acid foods, make sure you're using pressure canning. You need to hit those high temps to wipe out those spores. Acidify Your Canned Goods: Adding lemon juice or vinegar to foods like tomatoes helps lower the pH, making it harder for the toxin to form. Safe Storage: Kee
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Botulism toxin can be present in canned vegetables without any changes in color, smell or texture of the food. Also, foodborne bacteria and their spores are more sensitive to wet heat than dry heat. They will die in hot dry air much slower than in hot water, which makes dry canning especially dangerous. Canning recommendations from USDA are research-based to ensure that your canned goods remain safe. The process for canning low-acid foods must be followed exactly as written, including: how to se
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