Botulism is the biggest threat to food safety in home canning low acid foods. What does it really take to reduce the probability of botulism toxin being produced in the foods you can at home? This video shows how to do exactly that.
Note: A safety precaution you can use for low acid foods: Open the jar, place in a pan and boil for 10 minutes. If any botulism toxin happens to be present, it will be destroyed. The toxin is not heat resistant to the degree that the spores are.
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