Botulism and Canning

Respecting the bacteria that are in the world is the first step to living a long time.

After the recent issues on Tiktok with improperly canned items, I thought this was a good opportunity for a teaching moment. What follows is a fast look at botulism and then a basic guide to canning.

You can also download a more in depth guide from the University of Mississippi Extension Program at the bottom of this post or from their website.

Botulism is a serious and potentially life-threatening illness caused by the bacterium Clostridium botulinum. It produces a neurotoxin that affects the nervous system, causing muscle weakness and paralysis.

There are several forms of botulism, including:

Foodborne botulism: This form of botulism is caused by eating contaminated food that contains the neurotoxin. The most common sources of contamination are improperly canned foods, such as home-canned vegetables or improperly preserved meats.
Infant botulism: This form of botulism occurs when infants consume the spores of the bacterium, which then grow and produce the neurotoxin in the intestine. The spores are often found in soil and can be present in honey and other sweeteners, which is why honey should not be given to infants under one year of age.
Wound botulism: This form of botulism occurs when the bacterium grows in a wound and produces the neurotoxin.
Inhalation botulism: This rare form of botulism occurs when the neurotoxin is inhaled, typically from a contaminated source such as a laboratory accident or terrorist attack.

Symptoms of botulism include difficulty speaking, swallowing, and breathing, as well as muscle weakness and paralysis. If left untreated, botulism can be fatal. Treatment typically involves the administration of an antitoxin to neutralize the neurotoxin and supportive care, such as mechanical ventilation to assist with breathing.

Preventing Botulism (and other foodborne illnesses)

The most effective way to kill Clostridium botulinum in canned goods is to heat the food to a high enough temperature for a long enough time. This can be done by boiling the food for 10 minutes or longer, depending on the altitude at which you are located.

At sea level, for example, boiling for 10 minutes is sufficient to kill C. botulinum and destroy its toxins. However, at higher altitudes, the boiling point of water is lower, so the food must be boiled for a longer time to reach the necessary temperature to kill the bacterium.

It's important to note that while boiling the food can kill the bacterium and destroy its toxins, it will not necessarily prevent the food from becoming contaminated with C. botulinum in the first place.

To prevent contamination, it is important to follow proper canning techniques, including using sterilized cans and jars, using a pressure canner to process low-acid foods (such as meats and vegetables), and storing the canned goods in a cool, dry place.

If you suspect that a can of food may be contaminated with C. botulinum, do not taste or eat it. Instead, dispose of the can and its contents in a way that prevents others from coming into contact with it, such as by double-bagging it in plastic and placing it in a sealed garbage container.

Basic Canning Guide

Canning is a method of preserving food in which the food is processed and sealed in an airtight container, such as a jar or can. Canning is a good way to preserve a variety of foods, including fruits, vegetables, meats, and sauces, and can help to extend their shelf life.

To get started with canning, follow these steps:

Choose your food: Select the food you want to preserve. Be sure to use fresh, high-quality food that is free from blemishes and bruises.
Prepare your equipment: Gather all the equipment you will need, including canning jars, lids, rings, a large pot or canning kettle, a jar lifter, and a canning funnel. Be sure to sterilize your jars, lids, and rings by boiling them for 10 minutes.
Prepare the food: Wash the food and cut it into the desired size and shape. If you are preserving fruits or vegetables, you may need to blanch them in boiling water to kill any bacteria and remove the skin.
Pack the jars: Place the prepared food in the sterilized jars, leaving a specific amount of headspace (the space between the top of the food and the top of the jar) according to the type of food you are preserving. For example, for most fruits and vegetables, you should leave 1/2 inch of headspace.
Add the liquid: Depending on the type of food you are preserving, you may need to add a liquid such as water, vinegar, or syrup to the jar to help preserve the food. Be sure to follow a reliable recipe and add the correct amount of liquid to the jar.
Process the jars: Place the jars in a large pot or canning kettle filled with water. The water should cover the jars by at least 1 inch. Bring the water to a boil and process the jars according to the type of food you are preserving and the altitude at which you are located. For example, for most fruits and vegetables, you will need to process the jars in boiling water for 10-30 minutes.
Cool and store the jars: Carefully remove the jars from the pot or kettle using a jar lifter and place them on a clean, dry surface to cool. As the jars cool, you should hear a popping sound, which indicates that the jars have sealed properly. If a jar does not seal properly, you can either reprocess it or store it in the refrigerator and use the food within a few days. Sealed jars can be stored in a cool, dry place for up to a year.

Remember there is a more in depth guide from the University of Mississippi available to download right via the attachment link. You can also get it from the University Directly from this link.

https://extension.msstate.edu/sites/default/files/publications/publications/p1152_1.pdf