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