by Ben Chapman
Below is the infosheet and highlights:
- Storing low-acid foods in a jar and sealing them without either acidifying or processing using pressure creates the ideal conditions for toxin formation.
- Tested recipes and directions for safe canning can be found at the National Center for Home Food Preservation:
- In 1977, 59 patrons of a Detroit Mexican restaurant became ill with botulism after consuming improperly canned peppers after restaurant staff put lightly-cooked peppers and water in jars and sealed them.
- Low acid foods (pH greater than 4.6) like beets cannot be safely canned using a boiling water bath unless acidified according to a tested recipe.
Click here to download.
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