Midnightmom Posted April 18, 2021 Share Posted April 18, 2021 Another awesome video from RoseRed Homestead Botulism is the biggest threat to food safety in home canning low acid foods. What does it really take to reduce the probability of botulism toxin being produced in the foods you can at home? This video shows how to do exactly that. Note: A safety precaution you can use for low acid foods: Open the jar, place in a pan and boil for 10 minutes. If any botulism toxin happens to be present, it will be destroyed. The toxin is not heat resistant to the degree that the spores are. 3 1 Quote Link to comment
Ambergris Posted April 29, 2021 Share Posted April 29, 2021 The CDC recommends boiling for ten minutes to kill botulism too. 2 1 Quote Link to comment
Midnightmom Posted April 30, 2021 Author Share Posted April 30, 2021 8 hours ago, Ambergris said: The CDC recommends boiling for ten minutes to kill botulism too. Yes. After you open your jars they recommend that you boil the food for 10 mins. It just somehow seemed "overkill" to me to do so, but............................. 2 1 Quote Link to comment
Jeepers Posted April 30, 2021 Share Posted April 30, 2021 When Violet was here (sure do miss her!) she said the FDA no longer recommended boiling home canned food after opening the jars. The canning process we were talking about at the time was pressure canning. Just like sterilizing the jars before filling them...the pressure canning process takes care of the microbes. 1 2 Quote Link to comment
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