CS-033: Easily Avoid Food Poisoning & Botulism in Your Home Canning | Safety Refresher

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Welcome to the Canning Season Podcast Series!

You may listen to the episode below, or view the complete series with:
iTunes / Canning Season

Today's session provides a great review on preventing botulism and food poisoning. With the new growing season underway, timing is perfect for home canners at all levels of experience to learn/review these important safety concepts.  

In this session we will learn the answers to these questions --

  • What is botulism?
  • How do you get it?
  • What are its signs and symptoms?
  • How do you prevent botulism or other food poisoning?
  • What is meant by a low-acid versus a high-acid food?
  • Why is it so important to understand acidity of the food you are preserving?
  • What are the basic methods to safe food processing?

As a reminder, this series of shows is based entirely on information and expertise provided by the USDA (link is external), the National Center for Food Preservation (link is external), the Centers for Disease Control and Prevention (link is external) and the Ball Blue Book of Preserving.

Blue Book Guide to Preserving (Amazon affilate link)

These additional links were provided to me by the Centers for Disease Control and Prevention  These sites are very detailed and should provide you with the information you are looking for.

Before You Go ...

If you've not done so yet, please consider clicking here to give me a rating on iTunes (hopefully positive!) along with a written comment to tell people what you like about the podcast.  Thanks for listening!

Comments

Submitted by Linda Deunay (not verified) on
Hi John, I thoroughly enjoy your podcast . I am just stepping in to canning and listening to Canning Season has given me the courage to pursue more aggressively. I am starting with pickles. Thank you for the show.

Submitted by John on
So happy to hear Linda. Let me know if I can help more.