Beat Botulism with Safe Home Food Preservation

Green Beans

With so many people preserving food at home for the first time, there is concern about botulism outbreaks.
Improperly home-canned, preserved or fermented foods can provide the right conditions for botulinum, the bacteria that causes botulism, to grow.
In November, five people in Colorado became sick with botulism after consuming home canned foods. This is an important reminder to follow safe food handling and research-based food preservation recipes.
“If you have home canned foods, do not open, smell, touch or eat any food from jars that are damaged, leaking or swollen, that squirt liquid or foam when opened, or containing food that looks or smells bad. If you are ever unsure whether food is safe, throw it away. Also, boil home-processed, low acid foods, like tomato sauces, meats, soups and vegetables, for 10 minutes in a saucepan before serving even if there is no sign of spoilage. 
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