Botulism and Canning – the Whys and Wherefores

Botulism and Canning – the Whys and Wherefores

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Botulism and Canning – the Whys and Wherefores - This article is an in depth look at this bacteria and its effects. It also offers concrete examples of how to assure your food is not contaminated. The process of canning can be a bit dull when you are doing it for pounds and pounds of food. Still, follow these steps and guidelines to keep your family safe.
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When you are canning those delicious peaches you may add things like bourbon. You may be daydreaming about opening a jar in a few months and spooning them out over some delicious ice cream. I doubt you are day dreaming about a debilitation and even deadly fungus that could growing in these peaches. The neuro toxin produced by botulinum clostridium is one of the most deadly on the planet. This stuff is not to be trifled with. Its looking for a nice alkaline environment with low oxygen.

This article is an in depth look at this bacteria and its effects. It also offers concrete examples of how to assure your food is not contaminated. The process of canning can be a bit dull when you are doing it for pounds and pounds  of food. Still, follow these steps and guidelines to keep your family safe.

Botulism and canning – the whys and wherefores


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