• Skip to secondary menu
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Blog
    • Subscribe
    • Welcome!
  • Perfectly Preserved Podcast
  • About
    • ADW Manifesto
    • Work With Me
      • Read
  • Shop
    • My Account
    • Cart
    • Checkout

The Domestic Wildflower

Handmade Food & Craft Tutorials for Beginners

  • Courses
    • Free Canning Basics
    • Everything Canning Course
    • Steam Canning Workshop
    • Free Homemade Cocktail Mixers
    • Wildflower Mixology
    • Crochet Basket Workshop
  • Can & Preserve
    • Never Canned?
    • Steam Canner Equipment Bundle
    • Shrubs Course
  • Sew
  • Cook
  • Craft
    • Crochet Step-by-Step Guides
      • Crochet Basket
      • Giant Yarn Throw
      • Thick & Thin Throw
  • Living
    • Creativity Challenge
    • Clean
    • Kids
  • Rentals
You are here: Home / Can / Home Canning and Botulism

Home Canning and Botulism

July 28, 2022 by Jenny Gomes Leave a Comment

This post will share what the botulism toxin is and how it is easily avoided by using safe home canning procedures.

C Botulinum grows its toxin ONLY in a no-oxygen (anaerobic) AND low acid environment. That means you’ll not get it on your leftover pizza in the fridge, nor in raw milk for example because those environments have oxygen present. Many #rebelcanning recipes create a perfect environment for the botulism toxin to grow because they add diary (can’t be heated hot enough in the home canning process to kill plus it turns out gross), or pasta/flour (there’s a canning-safe starch called ClearGel– use that!) or they use a canner that cannot, no matter what, get hot enough (Instant Pots or a water bath canner for low acid recipes) to kill the bot spore. It requires a heat of at least 240 F to be killed. A water bath canner can ONLY get as hot as boiling water, which is 212F (even a rapid boil is only this hot, same as a simmer!). Instant Pots have been tested extensively by cooperative extensions and they simply don’t get hot enough inside the jars. 

High acid water bath canning recipes WORK because the acid prevents the growth of the bot toxin (as well as molds). Acid is amazing! High acid recipes include jams, jellies, and pickles. There’s a free Acid and Canning chart you can download here!

You do NOT need to be afraid of getting sick with botulism because you’ll never can a low acid recipe in a lower temp process and you’ll never can dairy and pasta. Canning is simple and easy. The rules aren’t made to ruin your fun nor are they politicized. They are simple facts. When I was at the Master Preserver Course we watched this wonderful video about a woman who got botulism from her improperly canned green beans. I suggest you watch it. 

Fear not and use science as your touchstone! Learn more safe home canning techniques from me, a Master Food Preserver, in my Free Canning Basics Course.

Filed Under: Can

ConvertKit Form

I want to hear from you!

THE ORIGINAL Della Rose logoPlease share your thoughts and comments in the section below, Wildflowers! I love hearing from you!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Categories

Follow me here, there, & everywhere!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Search

Get 10 Free Recipes Now!

Best Chicken Coop

Footer

Start Canning Course

Start Canning Course | The Domestic Wildflower click to read this super helpful list of resources, tools, and gift ideas for the homemade and handmade enthusiast in your life!
This video course will invite you into my kitchen to watch me can a wide variety of recipes and use several beginner friendly techniques. It is the perfect course if you want to learn but have no idea where to start; even if you've never boiled a pot of water! Learn how you will know you are doing it right, safety best practices, simple recipes that are foolproof and guaranteed to impress, and skills to apply to any recipe.

Shrubology Ebook

Shrubology: Refreshing Homemade Fruit and Vinegar Syrups for Cocktails
Make easy, no-cook fruit & vinegar syrups for cocktails & mocktails! This ebook shares crowd pleasing recipes and simple to understand ratios so you can make a shrub on your countertop any time- without a recipe. Dive into these Prohibition Era drinks today!

Copyright

Copyright 2019
The Domestic Wildflower
www.thedomesticwildflower.com.
All content created by Jennifer Gomes unless otherwise noted.

Copyright © 2023 · Lifestyle Pro on Genesis Framework · WordPress · Log in