Botulism ~ an Avoidable RiskBotulismA severe, sometimes fatal food poisoning caused by ingestion of food containing botulin and characterized by nausea, vomiting, disturbed vision, muscular weakness, and fatigue. Symptoms also include difficulty in swallowing, speech and breathing. Doesn’t sound like anything I want to mess around with. Did you know that Chlostridium Botulinum spores are on most fresh food surfaces? It is in the dirt, it is just about everywhere. The spores are harmless on fresh foods. However, when certain conditions exist, these spores will germinate, multiply, begin dying, and then produce a deadly toxin. It is this toxin that causes serious food poisoning. The conditions where the spores become dangerous are:
As a home canner, If you follow the recommended guidelines, and process your foods with the correct methods you should have no problems. As an added precaution it is suggested that you boil low acid foods before serving. This includes all vegetables and meats. There is apparently some debate even among extension services about whether this is a necesary step. If you have questions about the importance of boiling your low acids, call your local extension service and ask for more details. I have decided that the extra step is not that much work and it gives me peace of mind and so I do it. Boil for 10 minutes, plus one minute per 1,000 feet above sea level. Home canned spinach and corn should be boiled for 20 minutes before eating. This is especially important at higher altitudes and in the Western United States. Soil in the area from the Rocky Mountains to the Pacific Ocean contains higher rates of Type A Clostridium botulinum. Related pages: Pressure canning Water bath canning Return from Botulism
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Simply Canning Homepage Make it your ambition to lead a quiet life and attend to your own business and work with your hands.... 1Thessalonians 4:11 
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