Preventing Botulism in Your Food Storage Botulism is rare, but when it happens, it’s deadly. Here’s how to avoid it: Use a pressure canner for low-acid foods (meat, beans, veggies) Add lemon juice, citric acid, or vinegar when canning tomatoes Boil home-canned foods for 10 minutes before eating Avoid storing questionable vacuum-sealed or canned items at room temp unless properly preserved Watch for bulging lids, hissing jars, or foam: toss it if it looks off You won’t smell or see the toxin. Sto
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Yes, this is actually recommended by the USDA, FDA, and home canning entities, but I’m sure some of yall will still find a reason to tell me I’m wrong. 😂 #pantryrestock #canningandpreserving #canningforbeginners #canning #botulism #homestead #selfsufficient #selfsufficientliving | My Basic Homestead
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Botulism: What You Need to Know 🤔 What’s Going On? Botulism can cause severe paralysis. This toxin loves to hang out in low-oxygen environments, like in canned or jarred foods. 🔍 Prevention Tips: Pressure Canning is Key: For low-acid foods, make sure you’re using pressure canning. You need to hit those high temps to wipe out those spores. Acidify Your Canned Goods: Adding lemon juice or vinegar to foods like tomatoes helps lower the pH, making it harder for the toxin to form. Safe Storage: Kee
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