Use a recommended pressure canner that holds at least four one-quart jars sitting upright on the rack.When pressure canning, keep the following things in mind. Do not use an electric, multi-cooker appliance, even if it has a “canning” or “steam canning” button on the front panel.Do not use a boiling water canner for low- acid foods because it will not protect against botulism.Pressure canning is the only recommended method for canning low-acid foods. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood. These foods have a pH level greater than 4.6. Low-acid foods are the most common sources of botulism linked to home canning. Use the right equipment for the kind of food you are canning. State and county extension services (click on your state or scroll down for a list of all services)Ģ.The National Center for Home Food Preservation.You can learn more about proper home canning from these resources: Don’t use other recipes, even if you got them from a trusted friend or family member. Only use recipes and cookbooks that follow the steps in the USDA guide. The best way to prevent foodborne botulism is by carefully following instructions for safe home canning from the USDA Complete Guide to Home Canning. You can protect yourself, your family, and others by following these tips. How can I help prevent botulism from home-canned foods? If you or someone you know has symptoms of botulism, contact your doctor or go to the emergency room immediately. You cannot see, smell, or taste the toxin, but taking even a small taste of food containing it can be deadly.īotulism is a medical emergency. Improperly canned, preserved, or fermented foods can provide the right conditions for the bacteria to make the toxin. The toxin is made most often by Clostridium botulinum bacteria. It can cause difficulty breathing, muscle paralysis, and even death. What is botulism?īotulism is a rare but serious illness caused by a toxin that attacks the body’s nerves. Learn how you can preserve vegetables-as well as fruits, meats, seafood, and more-correctly and safely. Home-canned vegetables are the most common cause of botulism outbreaks in the United States. But it can be risky-or even deadly-if not done correctly and safely. Home canning is an excellent way to preserve garden produce and share it with family and friends.
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