Botulinum spores are on most fresh food surfaces, but because they grow only in the absence of air, they are harmless on fresh foods. The conditions which favor the germination of these spores are low acidity (such as in vegetables and meats) and the absence of air (such as in a sealed canning jar). These Clostridium botulinum spores can be destroyed by pressure canning the food at a temperature of 240 F or above for a specific period. If you find timetables on recipes for processing low-acid foods in a boiling water bath canner, do not use them. Research has shown that these timetables present a very real risk of botulism. <div>https://extension.umn.edu/sanitation-and-illness/botulism </div>
Communities
Report
There was a problem reporting this post.
Block Member?
Please confirm you want to block this member.
You will no longer be able to:
See blocked member's posts
Mention this member in posts
Invite this member to groups
Message this member
Add this member as a connection
Please note:
This action will also remove this member from your connections and send a report to the site admin.
Please allow a few minutes for this process to complete.