Who knew?!
During
heat processing, mason jars filled with food and fitted with two-piece metal
closures are heated, destroying harmful microorganisms that cause food spoilage
and creating an airtight seal that prevents contamination during storage.
Precise processing techniques, times and temperatures are determined by the
acidity of the food being preserved.
Home canning is
an excellent way to preserve garden produce and share it with family and
friends, but it can be risky or even deadly if not done correctly and safely.
Botulism is a rare, but serious illness caused by a germ called Clostridium
botulinum. The germ is found
in soil and can survive, grow, and produce toxin in a sealed jar of food. This
toxin can affect your nerves, paralyze you, and even cause death. Even taking a
small taste of food containing this toxin can be deadly.
Home-canned vegetables are the most common cause of botulism outbreaks
in the United States. From 1996 to 2008, there were 116 outbreaks of foodborne
botulism reported to CDC. Of the 48 outbreaks that were caused by home-prepared
foods, 18 outbreaks, or 38%, were from home-canned vegetables. These outbreaks
often occur because home canners did not follow canning instructions, did not
use pressure canners, ignored signs of food spoilage, and were unaware of the
risk of botulism from improperly preserving vegetables.
Soooo...what started out as a 'simple' idea became quite a production. So glad this 'city girl' did her research so she' doesn't "kill" fellow live aboards!
Also, smoked some meatballs to add to spaghetti and to reheat in BBQ sauce for future appetizers.
Storms rolled in and were quite impressive.
Garmin snored through it all.
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