Clostridium botulinum is an anaerobic bacterium that can cause the potentially deadly disease Botulism. One of the most common sources of this disease is improperly canned foods. If you enjoy canning your own foods then you'll need to keep a few key things in mind in order to prevent creating an environment in you canned foods that allows this bacterium to thrive.
Instructions
1. Use only a pressure canner to can all your produce, especially low-acid and tomato based items.
2. Test the gauge on your pressure canner regularly to ensure its accuracy. Your local or country USDA office should offer this testing service.
3. Heat the jar, can or other container to at least 250 degrees Fahrenheit. Process times and pressure will vary depending on the item being canned, the container being used and the style of the pack being used, but all techniques must reach at least 250 degrees to kill off any bacteria already present in the can or on the produce.
4. Firmly seal the jar lid and ensure that the lid is concave. Any jars not displaying a concave lid should be re-canned or discarded.
5. Read the USDA Complete Guide to Home Canning thoroughly and follow the directions outlined for your particular produce, container and packing method (see Resources below).
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