Home-canned food has been a popular method of preserving food for centuries and is still widely used today. The process involves sealing foods in jars and then heating them to a temperature that kills off any bacteria and organisms that could cause spoilage.
While this process offers many advantages, it can also be dangerous if not done properly. One of the biggest risks associated with home-canning is botulism, a potentially fatal form of food poisoning caused by the Clostridium botulinum bacterium.
Botulism is caused by eating food that contains the toxin produced by the C. botulinum bacterium. This toxin can be found in improperly canned foods, as well as in contaminated soil or dust. Symptoms of botulism include blurred or double vision, difficulty speaking or swallowing, muscle weakness and paralysis.
The good news is that it’s possible to reduce the risk of botulism when home-canning foods by following a few simple steps:
- Use proper canning methods: All canned foods should be processed using an approved pressure canner or boiling water bath method. Pressure canning is the only method that will ensure that all bacteria and spores are killed off.
- Check your seal: After each jar is filled and sealed, make sure to check for any cracks or defects in the lid or jar seal.
This will help ensure that no air enters the jar during processing.
- Process jars correctly: When home-canning foods, always follow instructions carefully and make sure to process jars for the required amount of time at the correct temperature.
- Store canned foods properly: Canned foods should be stored in cool, dark places away from direct sunlight. This will help to ensure food safety.
Following these steps will help reduce the risk of botulism from improperly canned food; however, it’s still possible for canned food to become contaminated with C. botulinum even after being processed correctly. For this reason, it’s important to practice good hygiene when handling canned goods and always discard any cans that appear swollen or show signs of spoilage.
Conclusion:
Cooking home-canned food does not necessarily kill all forms of botulism; therefore it’s essential to follow proper canning techniques and store canned goods properly in order to reduce the risk of contamination. If you suspect your canned goods may have become contaminated with C. botulinum, discard them immediately and seek medical attention if needed.