Tips for safely canning your garden harvest at home

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Canning is a great way to preserve your garden bounty and share it with family and friends, but it must be done correctly so it’s not dangerous. If you plan to can your harvest, it’s important to be knowledgeable about proper techniques so you can make sure your home-canned vegetables aren’t contaminated by the germ that causes botulism. Home-canned vegetables are the most common cause of foodborne botulism outbreaks in the United States.

What is botulism?

Botulism is a rare but serious illness caused by bacteria that produce powerful toxins that can lead to serious illness, paralysis, and even death. The bacteria produce hardy spores that can survive in soil. Fruits, meats, fish, and vegetables could be contaminated with the bacterial spores before they are canned. In oxygen-free environments, like those in vacuum-sealed jars used for canning when the canning process is not carried out correctly, the spores produce one of the most lethal toxins known. It can be deadly to take even a small taste of food that has been contaminated with these toxins.

What are the symptoms of botulism?

Symptoms may include double or blurred vision, drooping eyelids, slurred speech, difficulty breathing or swallowing, dry mouth, and muscle weakness with paralysis. Symptoms can start anywhere from 8 to 36 hours after eating contaminated food. Continue reading

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Safely canning foods at home: When in doubt, throw it out!

CannedGreenBeansIt’s harvest time, and if you’re lucky, you have plenty of produce from your garden to go around. Canning it is a great way to preserve it and share it with family and friends, but it can be risky if it’s not done correctly. Before you get started, it’s important to be knowledgeable about proper canning techniques so you can make sure your home-canned vegetables aren’t contaminated by the germ that causes botulism.

What is botulism?

Botulism is a rare but serious illness caused by a bacteria that produces powerful toxins that can lead to serious illness, including paralysis, and even death. The bacteria produce hardy spores that can survive in soil. Fruits, meats, fish, and vegetables could be contaminated with the bacterial spores before they are canned. The spores can survive, grow as bacteria, and produce toxins in improperly canned jars of food. It can be deadly to take even a small taste of food that has this toxin in it.  Continue reading

Tips for safely canning your garden harvest and avoiding botulism

Canning your garden harvest is a great way to preserve it and share it with family and friends, but it can be risky if it’s not done correctly. I know it’s early yet, but harvest time will be here before we know it, and it’s important to be knowledgeable about proper canning techniques so you can make sure your home-canned vegetables aren’t contaminated by the germ that causes botulism.

What is botulism?

Botulism is a rare but serious illness caused by a bacteria that produces powerful toxins that can lead to serious illness, including paralysis, and even death. The bacteria produce hardy spores that can survive in soil. Fruits, meats, fish, and vegetables could be contaminated with the bacterial spores before canning. The spores can survive, grow as bacteria, and produce toxins in improperly canned jars of food. It can be deadly to take even a small taste of food that has this toxin in it.  Continue reading