In this episode we talk about the scariest thing in canning: Botulisim. This was the perfect topic to explore just before Halloween, but in reality, there’s nothing to be afraid of.
Botulism poisoning is caused by a toxin produced by the C. Botulinum pathogen. This poisoning is fatal if untreated as it causes respiratory failure.
Spores are resistant to heat, and thrive in a no-oxygen environment. Therefore it must be heated to over 240 degrees F to be killed which is achievable at home in a pressure canner. Spores cannot grow in an environment of 4.6 or greater acid. This means low acid recipes must be pressure canned to kill the spore, while high acid foods can be water bath canned.
In our episode we mention this YouTube video of a survivor of botulism poisoning. Watch it and see how easily all her mistakes can be avoided.
Download the Free Acid and Canning Chart here.
Get the Thermoworks ph meter here.