Canning season is almost upon us.
Canning is easy. Canning is fun. Canning is simple. Canning is helpful. Canning is dangerous.
Canning is dangerous? YES, canning is dangerous if you do not educate yourself and follow approved canning methods and recipes.
As you can read in this link: Preservingfoodathome.com/ : Learn Before Canning Vegetables, more botulism cases showed up last year (2018) in New York. Inexperienced, and seemingly uneducated in canning principals, a home preserver put up peas from a freezer that was going kaput.
Was the fact that the peas had been frozen start the botulism? No. Was the danger from the peas defrosting? No. The danger came from using a boiling water bath for peas. Peas are low acid and MUST be processed according to USDA instructions in a pressure canner, which is easy to do and will insure that your peas are safe for consumption.
If jars of low-acid veggies are properly pressure processed, any un-sealed jars may be placed in the fridge to be used within a few days. If they are improperly processed, refrigeration just slows down bacterial growth—and the jars of peas were refrigerated for 1-2 weeks.
Canning is easy. Canning is fun. Canning is simple. Canning is helpful. Canning can be dangerous BUT Canning IS SAFE if you educate yourself and use USDA approved methods and follow tested recipes exactly.
Pass the word: Home Canner, educate thyself.
Let's keep it safe out there.