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re: The 2021 Garden Thread
Posted on 6/2/21 at 12:17 pm to WigSplitta22
Posted on 6/2/21 at 12:17 pm to WigSplitta22
Just out of curiosity I did a little bit of searching on the topic. Botulism toxin is killed at 185 degrees after 5 minutes. The spores are killed at 240 degrees. And a pH of 4.6 or lower prevents botulism toxin growth from the spores.
Things to keep in mind for safe canning. USDA has a canning guide if anyone would like to do more reading on it. Don’t just take my advice. I wouldn’t want anyone to get sick, so I encourage people to learn the right way.
USDA canning guide
Things to keep in mind for safe canning. USDA has a canning guide if anyone would like to do more reading on it. Don’t just take my advice. I wouldn’t want anyone to get sick, so I encourage people to learn the right way.
USDA canning guide
This post was edited on 6/2/21 at 12:19 pm
1
Posted on 6/2/21 at 3:10 pm to PillageUrVillage
You only need to pressure can low acid foods, like snap beans or carrots. For pickled in vinegar stuff, water baths are sufficient.
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