How Not To Die From Botulism

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Does the fear of botulism keep you from canning? Or do you can anyway, yet worry that you'll accidentally kill your loved ones with jam and pickles? While botulism poisoning can be deadly, you can avoid it by following a few basic concepts. Here to illustrate those is Northwest Edible Life with a reassuring and important infographic on How Not To Die From Botulism. 
Botulism poisoning is the number one subject people ask me about when I'm teaching canning classes. I often explain that this paralytic illness is serious but rare, and as long as you pay attention to factors like acidity and temperature, canning is not dangerous. As Northwest Edible Life similarly explains in this infographic, you are not "just rolling the botulism dice every time [you] make jam." Take a look at what botulism is and how you can control it: 

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→ See it full size: How Not To Die From Botulism at Northwest Edible Life

Recipes that have been tested for proper acidity and temperature may be found from sources like the National Center for Home Food Preservation, the So Easy To Preserve cookbook, the Ball cookbooks, and your local University Extension office. When using canning recipes from other cookbooks and blogs, it's a good idea to make sure the author exercises food safety principles. A few whom I trust include Marisa McClellan, Kevin West, and Kate Payne

(Images: Northwest Edible Life)