Botulism | Home-canning without Fear
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- Опубликовано: 12 сен 2024
- Canning is definitely one of the important homesteading skills. In this video, I am sharing what the botulism disease is, how it might grow in home-canned foods, and how to avoid it.
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2018 CDC- Report: www.cdc.gov/bo...
USDA canning guidelines: www.nifa.usda....
FDA canning guidelines: www.fda.gov/me...
CDC canning guidelines: www.cdc.gov/bo...
pH of common foods: www.clemson.ed...
"Steffi Kocht Ein" YT channel: • Botulismus & Einkochen...
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#botulism #homecanning #safecanning
Thank you for this video and for all the time and effort you put into it...I really enjoy your videos...
I am so glad you found this helpful 💛 ~ Anja
So refreshing to see someone giving the facts rather then fear mongering
I am glad you mentioned that America has more different methods than many other countries. To me it is like with eggs on the counter or fridge, most countries do not put eggs in the fridge even in the stores. We raise hens and often get comments about our eggs being unrefrigerated. Kind of like how some people try to tell me brown eggs taste better than white eggs instead of by what the chicken eats. Our hens free range and eat whatever they forage and some feed.
It was so refreshing to hear common sense, so I hit the subscribe button. Thank you.
Yes to the eggs 👍! People are so worried about food safety but I think education is important. Then they need to do what they're comfortable with 😊 ~ Anja
Many thanks for all the research you do to make sure that the information you publish are as much as possible beneficial and science based.
Sunshine 🌻
Thank you so much! I am glad you find this helpful 😊 ~ Anja
Thank you for taking the time to make such a clear and useful video. In England we tend to put wax seals on the top and then a cover over the top with an elastic band. Thanks again worth subscribing for this video alone.
I am so glad you enjoyed this video and thank you so much for sharing 😊 ~ Anja
I am amazed at the amount of research that you did for this video and citing all the sources! This video was extremely informative and very well executed as well. I just read about botulism today on a comment for a chili/garlic oil video I saw, and when I did my research, I got scared and didn’t want to attempt to make any jam/preservative/oil because I was afraid I would do something wrong and make myself or someone sick. I love how you also spoke about the rarity of the cases and how it was mostly with infants and with meat/poultry preservatives. Thank you very much for making this video, the effort you put into it is highly appreciated❤
Thank you for your nice comment. I am glad you found it helpful ~ Anja
Hi Anja! I am new to your channel and I wanted to say "Hello". I appreciate all of the hard work and research that you put into each of your videos. I'm so happy to have found your channel and I look forward to becoming urban homestead friends. Thanks again!
Thank you so much, Lou Ann and happy urban homesteading 💖 ~ Anja
Great video and research about the botulism toxin! My Romanian friend also never uses a water bath canner and does her preserves the same way you do. I’m stuck in my ways and will always use a water bath, but I often use a stock pot with a towel in the bottom when doing small batches.
I do a huge amount of pressure canning in the late summer and fall, but that is really different than making jams. The pressure canned foods keep us fed all winter, and the jams, jellies and pickles make everything else more interesting 😄
Thank you, Kirsten, I am glad you liked this video! As you said, everyone needs to do what they're comfortable with 😊 ~ Anja
Great to see you again, Anja! Life has been so hectic for some time, so I've had little time for your videos. This was the most informative presentation I have ever seen on botulism!! Thank you for covering this very important topic so beautifully!
Aww ... thank you so much, Jenise! I am so happy to hear you enjoyed this video 💛 ~ Anja
Awesome video. Thank you so much for sharing all your findings with us. I so very much appreciate it. We can't be too safe these days. Thank you again.
Thank you, Laurie! So glad you enjoyed this video 💛 ~ Anja
The small jar that you showed has a lug lid that is is probably lined with plastisol, not rubber. It has the same purpose and will seal with heat from the preserves.
Boy, did you do your homework on this topic! Very interesting, really appreciate this video. Thank you Anja.
Thank you so much, Patricia! I have to say that I found this topic very interesting and happy to share what I learned 😊 ~ Anja
Thank you Anja for this video!. Like you said...it really is not "fun fluffy", but it's info we ALL need to hear!
I am so glad you found this helpful and informative. Thank you for commenting 😊 ~ Anja
Thank you for this video. I always watch canning video but am too afraid to try because of botulism. Now that I have seen this video with you giving facts, I am more inclined to try.
Yay! I am so glad to hear that! If you start with canning jams and such, you really can't go wrong. Happy canning 😊 ~ Anja
A good and informative video. Thank you. In the past few years I have watched videos from other countries to see how they process food. I found it interesting how they reuse store bought jars to can their jam.
I am so glad to hear this! Germans reuse jars all the time 😊 ~ Anja
Thank you for the best video on the subject i have ever seen.
So glad you enjoyed it 😊 ~ Anja
Thanks for the research and info on this Anja, very informative.
I am so glad you enjoyed it 💛 ~ Anja
Thank you so much for this video. I am learning to can and this is a huge concern for me. Great video and thank you for the work you put into this.
Glad it was helpful!
My grandmother did the same thing. They didn't have canners and such when she and her mother were preserving food. She canned tomatoes the same way, and cooked sausage. I've done it with no problems.
That's great! Thank you for sharing :)
Excellent video. I pressure can and am obsessed with not killing my family. I am in the UK where pressure can I get is not a thing but I love having ready meals on the shelf. I have never water bathed jams or picked or chutneys as that’s the way I was brought up. Clean sterile jars and put the lids straight on whilst boiling hot! No bulging jars in 40 years but I will follow usda guidelines pressure canning
Thank you so much! I am glad you enjoyed it 😊 ~ Anja
Thanks for another great video... blessings
Great! Thank you so much 💛 ~ Anja
Hi anja .very informative and well explained thank you
Thank you, Val! I am glad you found this helpful 💛 ~ Anja
Thank you. I looked into it a little bit and always planned on looking more because it just has never made sense to be afraid of that. It’s another one of those topics that you can’t find true answers for. If honey has it then why only in children, and how when so high in sugar.?.
I read through lots of stuff and also found the little bit they call food born was almost always blamed on meat or potatoes. I think it’s an unhealthy fear for lots of people and agree it takes way to long to do it the “safe “ way.
Hi Michelle, I am not sure about the honey-and-infant-botulism issue but I agree that it's good to be safe but also not unnecessarily afraid 😊 ~ Anja
On the botulism in children thing...if my memory serves...I believe the reason feeding honey to children under the age of 2 is discouraged is because their gut flora/immune system is not considered fully developed until that age...and they may not have been introduced to a whole host of "adult foods" until that time. There are a fair amount of children who have not been weaned from the breast until after that time and thus still dependent on the immunity received from their mother.
That said...my now 6'2" daughter had a VERY fast metabolism as a baby. That girl obviously could GROW, and she wasn't gaining weight fast enough for the medical community on just my breast milk. I heard "failure to thrive" and all other kind of scare tactics...and sometimes I wish i could take her back to those quacks once she was fully grown and 6'2" to show them how fast her metabolism IS!!! I started supplementing with formula right before I went back to work during my work hours...and she still wasn't satisfied...so at 3 months, with our doctor's blessing...I started her on cereal with fruit. Such a thing is generally frowned upon until 6 months of age. She loved it, and it filled her stomach for more than a nanosecond. LOL!!!
I now have formulated my own ideas about gut flora, babies, and adults...and advocate introducing lacto-fermented foods after the age of one...something the Standard American Diet is completely devoid of...but that's a long story for another day.
@@joannathesinger770 yes there are plentiful scare tactics used on new mommas. I fell for a plethora of them. Yes I understand what “they say” about honey and an underdeveloped immune system but it still makes no sense. They would then have to say immune compromised people can get botulism from honey. If botulism is an actual organism then it has to follow rules of its definition. The germ theory makes no sense and can’t even be explained.
@@joannathesinger770 sounds good and thank you so much for sharing what you have learned 😊 ~ Anja
THANK YOU FOR SHARING THIS INFORMATION
You are so welcome!
Great video. Thank you very much for taking the time to make this & share. I appreciate it
My pleasure!
Hi Anja,
The answer could be in another video, but I am canning blueberry pie today; so I am hoping for a quick response. I noticed that you turned over the ball jars: is this also possible with the Weck jars? Where do you strips to test the PH?
Apparently, you don't have to turn over any jars at all but I am sure you can turn over Weck jars just the same ~ Anja
May I ask you what you think about me not putting jelly in the refrigerator I just leave it out on countertop I don't like it cold but I keep ketchup pickles all on countertop and mustard my Grandma never put hers in frigerator. Just wondering what you think about it.
If your jams/jellies have a lot of sugar and low pH they should be fine on the counter. If anything they might get moldy if left out too long 😌 ~ Anja
@@OurGabledHome so far everything is doing great. When I was young when we went to Grandma's she left all of hers out I would put them in the refrigerator she get so mad at me she couldn't find them she said they belonged on the countertop😂😂🤣
@@vickiehat1074 sounds like she knew what she was doing 😍
@@OurGabledHome always
My mother never refrigerated her jams/jellies or ketchup, either. Then again...my grandmothers were born just as electricity was harnessed (1888 and 1895), and very few homes HAD electricity, much less refrigerators, until around 1940 in rural parts of the country...which is where my grandparents lived.
Heaven forbid we think back barely more than a century to such archaic times (and I say that dripping with sarcasm). Jams, jellies, ketchup, pickles, mustard, etc...have been in existence LONG before reliable cold storage. How did our ancestors survive before the modern refrigerator??? :)
Possibly there are less reports of botulism because people are more aware of how to stop it by using a pressure canner.
Thank you for your information
I am so glad you find this helpful 😊 ~ Anja
Me gustaría saber tus opiniones acerca del enlatado a presión, gracias!
That’s what I was taught. Just boil the food for 10 minutes before eating.
Hi Anja,
I'm new to your channel and just love all the practical advice and instruction. I started gardening last year and over the winter (I'm in California) grew some nice cabbages and beets. I found your sauerkraut video with the red cabbage, beet and ginger, so I made two quart jars. It looks so pretty, but I think I used too much ginger and can't bare to eat it. Since it took months to grow my cabbage I am unwilling to give up on it.
I was wondering, can I dump my sauerkraut back into a bowl, add a bunch of fresh ingredients like more cabbage or beets or shredded carrots in the hopes of reducing the powerful ginger and then put the reworked mixture back into jars and restart the ferment, with added salt, of course?
I don't know if anyone has ever done that, but it seems harmless - like maybe the over-gingered batch can be like a "starter" for the reworked mix?
Thank you for any advice you can offer,
Ila Marie 🙂🥬🥕🍎
I think you can absolutely use your ginger kraut to make new batches of sauerkraut. Hope this helps and thank you so much for your sweet comment 💛 ~ Anja
@@OurGabledHome Thank you! God bless you 🙏❤️🕊️
I've been researching botulism, trying to figure out if my loquat jam is safe to eat & have not come across any info stating you can make unsafe foods safe again by boiling for 10 minutes. You stated it in your video & one commenter did also. Can you please direct me to this source? I am unable to find it on my own.
I use a lot of German resources. This is one: www.bzfe.de/nachhaltiger-konsum/haltbares-aus-der-eigenen-kueche/einkochen/#:~:text=Das%20Bakterium%20Clostridium%20botulinum%20wird,Das%20Bakterium%20bildet%20jedoch%20Sporen. You can use Google translate for that. Hope that helps ~ Anja
So water bath canning kills a lot of nutrients, right? I also wondered that when I make jellies with all the boiling. You put my mind at ease, thank you! I started making jellies and jam this week, my husband is afraid of home canned food..😂😂
I am glad you to hear you found this helpful! Happy canning 😊 ~ Anja
Safe canning is important. A stockpot and 5 minutes would make the jams safe. I understand that your tradition is different. I like most of your videos very much. Hope no one watching tries open kettle canning vegetables. With a following comes responsibilities…
You are right and that is why I tell everyone to do their own research! Thank you for watching and commenting 😊 ~ Anja
I use the water bath method and I am concerned about food safety always
Hope you have a bit more information now to make good choices 😊 ~ Anja
@@OurGabledHome Yes Anja Thank you I grew up with home preserves but I did not pay much attention at the time Thank you for your informative video
Really interesting thank you! when reusing jars from mayo, last year's jam, etc is there anything I shoulld be aware of before canning?
Not really, just clean them well and make sure you still get a good seal 😊 ~ Anja
If you water can but make sure there is no spore botulism can you re- sterilize you canning.? Otherwise will never water can or pressure can?
I am not sure I understand your question 😌
Do you mean below 90ish degrees Celcius at approx. 5.00?
yes
Hello ,is botulism also present in the case of pickles,for example pickles cucumbers without the addition of vinegar ?Thank you !
Hi, you may find my full blog post helpful: ourgabledhome.com/botulism-and-how-to-can-at-home-without-fear/😊 ~ Anja
Thank You ,a beautiful winter!
New at this - do you sterilize your jars before filling? If so, how? Thank you! Love your videos!
I personally don't sterilize but clean and heat the jars before filling. Thank you so much for your sweet comment 😊 ~ Anja
So… Are you gonna give us a tutorial on how make it and prevent it? Or what
Here’s a recipe: ruclips.net/video/zFYUzFVBprw/видео.html
Anya Do you can any type of meat this way???
Hi Lisa, I think meat you have to follow safe canning guidelines (either with water bath or pressure canner) but in terms of wait time, inspection etc it is the same 😊 ~ Anja
Hi Anja! If not not water bath and pressure canning, how do you go about your jam canning? I might have missed on that, pardon!
🌿🌷🌿
You can watch this: ruclips.net/video/zFYUzFVBprw/видео.html Happy jam-making 😊 ~ Anja
Are the Weck canners ever going to come back to America.?
You can buy them in the US, either here: amzn.to/46qX8Cg or here: weckjars.com/shop/
I had seen Italian ladies can their tomatoes the same way because of the high acidity. No waterbath. I have one question though: Does this method of pouring in the hot food and inverting the jars also work for canned fruit (applesauce/peaches?etc) and fruit jelly?
Yes, inverting the jars after filling and closing works for jams and jellies 👍 ~ Anja
@@OurGabledHome Thank you! Have you done canned applesauce?
For any new canner, I would supplement with the following information as per nfhfp guidelines:
1. The jar inversion method is not an approved nor safe method to preserve according to this method.
2. The equipment for waterbath canning is just a large pot of boiling water.
3. Hi acid foods (jams and pickled) will not develop botulism, but if anything goes wrong, they could spoil and it would be visible.
4. Low acid foods not pressure canned that develop botulism, it will not look, smell nor taste off. It is insidious.
5. If you have pressure canned foods and still are worried about safety of yr low acid food, bring to a full boil for 10 full minutes before consuming.
6. Tomatoes are considered a low acid food and need to be acidified with lemon juice whether you choose to waterbath or pressure can them.
This is meant as helpful information and I certainly am not looking to start a debate on this page. Everybody can choose what happens in their kitchens. :)
@@lylymongeon thank you for sharing 😊 ~ Anja
@@lylymongeonCan you provide the exact document you gitvthus information from? Particularly #5 - "If pressure canned &bstill worried abt safety of low acid foods...."
Do you can vegetables as well
Not so much. I prefer fermenting them (such as sauerkraut)
💚🌞
😊 💛 😊