There's a recent rise in home canning interest. With that interest has come a surge in concern about home canning safety. Most people are turning to home canning in an effort to make healthier choices for themselves and their families. Making them sick is counterproductive!
The truth of the matter is, if you're sloppy about what you're doing, and you don't follow the rules, you create a wonderful environment for problems to occur. However, if you are a conscientious canner who follows USDA approved guidelines, your food borne illness risk is little to none.
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What is Botulism?
One of the biggest scares in home canning is botulism. Botulism is caused by a bacterium that is literally everywhere. This bacteria isn't the problem, though. It's when the bacteria enters a perfect environment to grow, it creates a toxin. The toxin is what's deadly.
This rare, but often fatal food borne illness grows well in low-acid, moist, air-free environments. The perfect place to grow a batch of botulism is in a jar of improperly canned low-acid food (like meats or vegetables).
One scary thing about botulism is that you can't tell it's there (unless you're in a lab environment and looking for it). The food infected with it won't look or smell any different.
Symptoms of Botulism
After consuming something containing botulism, it typically takes 12-38 hours (but sometimes up to 10 days) for the symptoms to show up. It's important to obtain medical help IMMEDIATELY. Although only about 20-25 cases of botulism happen per year, about 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 Canning = Safe Food
The best way to protect yourself and others from home canned botulism is to follow safe canning practices. Here are some things to keep in mind as you can:
1. Follow all the directions religiously. Don't skimp on processing times. Don't alter the recipe unless it says you can.
2. Use only USDA approved recipes. Yes, this means it's not safe to use your great granny's recipe even though she 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. Don't alter the acid content of the food you're canning. Acid and heat are the two major defenses against botulism.
4. Use proper hygiene in the kitchen. Make sure all your equipment is clean and your jars properly sterilized.
5. Make sure your jars seal properly after they've been canned. If not sealed, store in the refrigerator and eat soon.
6. Make sure to have your pressure canner checked EVERY year. This is a free service offered in most areas. Check around and see when and where it's offered near you. It's important to know that your gauge and canner seal is working properly.
7. When opening a jar of low-acid food to eat, boil the contents for 20 minutes to help destroy any germs that could be lurking inside.
Don't let the scare of botulism talk you out of doing your own home canning. Just follow proper procedures and use approved recipes. People have been enjoying the benefits of home canned food for years. Do it safely and you can join their ranks!
Christmas Sales Back to Basics 286 5-Piece Home Canning Kit 201
Dec 14, 2011 02:52:36
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Christmas Sales Back to Basics 286 5-Piece Home Canning Kit Feature
- Home-canning kit provides 5 essential tools with stay-cool handles
- Jar lifter and magnetic lid lifter for removing jars and lids from boiling water
- Canning funnel directs ingredients into the jar quickly and cleanly
- Kitchen tongs; jar wrench effortlessly removes sticky lids
- Measures 8 by 6 by 12 inches; 1-year limited warranty
Christmas Sales Back to Basics 286 5-Piece Home Canning Kit Overview
All of the Back to Basics essential canning tools in one simple kit. Includes: Canning Funnel, Jar Wrench, Jar Lifter, Kitchen Tongs, and Magnetic Lid Lifter.SAVE NOW on Christmas Sales Offers below!
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