Botulism is a rare but potentially deadly illness caused by a poison most commonly produced by a germ called Clostridium botulinum. The germ is found in soil and elsewhere and can survive, grow and produce a toxin in certain conditions, such as when food is improperly canned or held at too low of temperatures. The toxin can affect your nerves, paralyze you, and even cause death. You cannot see, smell or taste botulinum toxin — but taking even a small taste of food containing this toxin can be deadly.
Throw the contents away? Not necessarily. Unsealed jars can be re-canned if they are discovered within 24 hours. Change the jar, if necessary. With two-piece metal lids, use a new prepared flat lid.
Though uncommon, outbreaks can be a public safety concern because many people can be infected by the same contaminated foods. Here are pointers for avoiding botulism. Learn more about vaccine availability. Advertising Policy. You have successfully subscribed to our newsletter. Related Articles. Home Remedies for Eczema. Contact the pressure canner manufacturer for other options.
Vent the pressure canner before pressurizing and follow recommended cooling steps. Use up-to-date processing times and pressures for the kind of food, the size of jar, and the method of packing food in the jar.
Pay special attention to processing times for low-acid foods. When in doubt, throw it out! Home-canned and store-bought food might be contaminated with toxin or other harmful germs if: the container is leaking, bulging, or swollen; the container looks damaged, cracked, or abnormal; the container spurts liquid or foam when opened; or the food is discolored, moldy, or smells bad. Refrigerate any canned or pickled foods after you open them.
Always use traditional methods when preparing Alaska Native foods. Refrigerate homemade oils infused with garlic or herbs and throw away any unused oils after 4 days. More Information. Food Safety Features. Get Email Updates.
What's this? Links with this icon indicate that you are leaving the CDC website. There are different methods of canning for high-acid and low-acid foods.
Plums or rhubarb are examples of high acid foods. It involves dropping a basket of sealed jars into a large pot of rapidly boiling water. Boiling water temperatures will kill most yeasts, moulds and bacteria while the high acid in the foods will prevent botulism bacteria from growing.
Low-acid foods such as most vegetables, meats and seafood must be canned at a higher temperature using a pressure canner. A pressure canner is a large, cast-aluminum pot with a locking lid and a pressure gauge.
This is the minimum temperature necessary to destroy botulism spores, and the only way to guarantee safe canning for food items such as vegetables, meats and seafood. Your pressure canner should come with complete instructions.
Always follow them carefully. Keep these points in mind:. Do not re-use the lids. A perfect fit can no longer be guaranteed after a lid has been pried off once. The jars can be used many times, as long as the rims are perfectly smooth and there are no scratches or cracks that would prevent a perfect seal. It is very important to sterilize the jars and seals before use.
To sterilize jars, boil them for 10 minutes. Do not use commercial jars, such as empty peanut butter jars for home canning. Commercial jars are not strong enough to be safely used. Place any questionable containers and food in a waterproof container and throw it in the garbage. Do not feed the questionable food to your pets or any other animals.
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