How to Can Vegetables Properly to Prevent Botulism
Clostridium botulinum is an anaerobic bacterium that can cause the potentially deadly disease Botulism. One of the most common sources of this disease is improperly canned foods. If you enjoy canning your own foods then you'll need to keep a few key things in mind in order to prevent creating an environment in you canned foods that allows this bacterium to thrive.
Instructions
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Use only a pressure canner to can all your produce, especially low-acid and tomato based items.
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Test the gauge on your pressure canner regularly to ensure its accuracy. Your local or country USDA office should offer this testing service.
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Heat the jar, can or other container to at least 250 degrees Fahrenheit. Process times and pressure will vary depending on the item being canned, the container being used and the style of the pack being used, but all techniques must reach at least 250 degrees to kill off any bacteria already present in the can or on the produce.
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Firmly seal the jar lid and ensure that the lid is concave. Any jars not displaying a concave lid should be re-canned or discarded.
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Read the USDA Complete Guide to Home Canning thoroughly and follow the directions outlined for your particular produce, container and packing method (see Resources below).
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Tips & Warnings
If you are unsure of the manner in which produce was canned, or if you know it does not meet the requirements set above, then you may boil the food, either while still in the jar or after it has been removed, for 10 minutes if you are below 1,000 ft in altitude. If you are above 1,000 ft then add 1 additional minute for every 1,000 additional feet.
Boil any items that show signs of leakage, spurt liquid when opened or have any unusual smells.
If you suspect botulism poisoning, seek medical help immediately since early detection and treatment are key to a full recovery.
