Just for a little perspective regarding the danger of botulism in home canned foods, from the CDC website: there is an average of 110 cases total of botulism documented in the USA yearly with approximately 25% of those from food borne sources. Most of those from improperly canned traditional foods (fish) in Alaska. There is a risk, but I am just trying to illustrate that the risk is extremely low so people can feel quite confident in the safety of their properly cooked homemade preserves.
KO
KO
|