How Not To Die From Botulism

published Aug 13, 2013
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(Image credit: Apartment Therapy)
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:

(Image credit: Apartment Therapy)

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.