Fear of Botchulism from canning

[coronabarb]

Worth, I agree with everything you said...except for the comment about the USDA site. There are so many websites and blogs and facebook pgs out there giving out very unsafe recipes. It is extremely helpful for me to have a website with safe, tested recipes to give to folks who are looking for 'safe' instead of 'new and exciting'. I wish I had access to the audio tape we listened to during MFP training. The woman contracted botulism in the 90s at a restaurant in the Bend Oregon area from a baked potato. It wasn't cooked completely and held at too low temp while wrapped in foil. Her story was horrific...she didn't die but wished she could at times. She still couldn't talk well years later. Did that scare me? Hell YES! But it didn't make me say no to canning. It made me determined to only use recipes that had been tested and found to be safe. Knowledge is a good thing if you know what to do with it.

[Worth1]

Originally Posted by coronabarb

Worth, I agree with everything you said...except for the comment about the USDA site. There are so many websites and blogs and facebook pgs out there giving out very unsafe recipes. It is extremely helpful for me to have a website with safe, tested recipes to give to folks who are looking for 'safe' instead of 'new and exciting'. I wish I had access to the audio tape we listened to during MFP training. The woman contracted botulism in the 90s at a restaurant in the Bend Oregon area from a baked potato. It wasn't cooked completely and held at too low temp while wrapped in foil. Her story was horrific...she didn't die but wished she could at times. She still couldn't talk well years later. Did that scare me? Hell YES! But it didn't make me say no to canning. It made me determined to only use recipes that had been tested and found to be safe. Knowledge is a good thing if you know what to do with it.

I dont disagree but they need to be more encouraging.
I dont look at blogs either.
One in particular is my salsa I use citric acid in on top of lemon juice and kept refrigerated.
No where on earth will you find this recipe it is my own and I can assure you it far exceeds anything required.
Worth