How to Avoid Botulism From In-Home Canning
Botulism is a serious form of food poisoning caused by the Clostridium botulinum bacteria. The spores of C. botulinum are resistant to heat and thrive in an oxygen-free, moist atmosphere. As the spores replicate, a powerful poison is created which will cause symptoms such as fatigue, weak muscles, nausea, vomiting and altered vision and even death. Improper home canning methods create the perfect setting for the growth of the botulism toxin. Because contaminated food usually appears perfectly normal and does not offer any warning, following proper canning procedures is vital to preserving both your food and your health.
Instructions
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Healthy Home Canning
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Buy a pressure canner. This large aluminum pot comes with a pressure gauge, a locking lid, and can reach temperatures of 240 degrees Fahrenheit. Your pressure canner will come with detailed instructions.
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Always use your pressure canner when canning. C. botulinum spores are eradicated at high temperatures (above 240 degrees Fahrenheit). This high level of heat is only attainable if using a pressure canner.
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Follow the guidelines that came with your canner and process all foods accordingly. Keep in mind that the minimum safe pressure is 10 pounds and that processing time should never be shortened---it varies in accordance with the food that you are canning and the size of the jar that you are using. The instructions that come with your pressure canner are meant to ensure your safety.
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Tips & Warnings
If you are canning foods with high acid levels (such as rhubarb or plums) you may only need to use the method known as "boiling water bath." This process simply involves dropping your sealed jar into a pot of water which is rapidly boiling.
Play it extra safe and boil any low acid foods (including all meats and vegetables) for at least 10 minutes before serving. If you live in a high altitude environment, you will need to boil it for 10 minutes and add one additional minute for every 1,000 feet above sea level. Spinach or corn canned at home should be boiled for a minimum of 20 minutes before eating it.
Once you achieve the right pressure while cooking, make sure to keep it at a constant level throughout the process. Frequently check your "dial" and "weighted" gauges to make sure they are accurate and that your canner is operating effectively and safely.
Cleanliness throughout the canning process is crucial to avoiding any invading bacteria. Keep your work surfaces clean, rinse and properly clean the food that you are canning and be sure to sterilize your canning jars and seals by boiling them for 10 minutes before using them.
Only use canning jars that are meant for home canning. Do not reuse the lids since once the lid has been taken off, there is no way to ensure a proper seal.
If you notice that the container has a bulging lid or the food smells bad while you are cooking it or looks funny, discard it. Place it in a waterproof container or a Ziploc bag and throw it in your garbage. Thoroughly wash your hands and sanitize any surface that has come into contact with the spoiled food.
