I'm brand new to pressure canning and of course am here on YT for advise and education. You really explained alot which really helps me educate myself to this new hobby. Thank you!
I am actually so overjoyed I want to cry LOL! This was such an important video and I recorded it several times, replayed and refined till my head was spinning😂. So thankful it paid off. Thank you for your valuable feedback and for watching my content, I really appreciate it.
@selfsufficienthomesteading8287 Well I saw you don't have very many followers YET so I figured you'd read all the comments and wanted you to know that what you are creating IS helping people!
As a prepper: I would like to know if adding some vinegar to the food (particularly low acid ones) would help. My guess is it would be too imprecise to be reliable. I have pickled some items, like boiled eggs, so know that it has some benefit. Of course the affect on taste would make it unsuitable for some foods. To put this in some context, I thinking about long term electrical outages. In case of a power outage I'd soon lose the food in the freezer and not have a heat source hot enough for pressure canning. Please excuse this strange question.
@gmsoptions not a strange question at all, a very good one in actual fact. Yes, you can alter the PH of the food with either vinegar with a ph 4.6 and below or lemon juice which will change it into a high acid food. However it is essential to either have a PH meter of using only approved recipes otherwise. I agree with the taste though so in the case of vegetables also look at fermenting for instance.
@@selfsufficienttanya It is very help to know the PH I'd aim for. I do ferment mash and have a PH meter. I'll experiment with that. I wonder if ethanol would cook off before it could add to safety. I do use some cooking sherry to give the food a little fruit favor. That is a form of vinegar. I'll PH test the next batch. Thank you so much.
Good, clear information! I hope all new and old canners will watch this video so they can have more confidence, I have always had this fear! I have been canning for 20 years but learned from RUclipsrs and of course I have learned that not all canning teachers are the same. I found RoseRed Homestead and she was my go-to. How do you feel about the NESCO electric canners? And do you agree that even though we can them properly, always boil your jared food for at least 10 minutes before eating? I see people canning potatoes without water....very scary to me, RR says even though you can them in high temp its the difference in putting your hand inside a 400 degree oven vs putting your hand in a 400 degree boiling water. 🥴
I appreciate this message so much... I was so scared that what I say was not clear enough and that I would leave info out that is important to a new canner, but second nature to and experienced, thus overlooked. Your comment is giving me the confidence that the information would be well received and well understood. This is such a critical part of pressure canning... We do not have that brand in South Africa, but we do have a Milex electric canner, which has been discontinued due to dangers highlighted. I prefer the traditional pressure canners like the Basterfield. I love RR too, incredible lady ❤
Forgot to comment on the 10 min cooking after opening. I really thought this through alot and personally know that I follow guidelines to the T. So that had me wondering if I am 100% sure all was done as outlined, why there would be danger. So I researched more and found a document where one of the investigative authorities said if food was done correctly, that it is not necessary. So I make double sure my food is canned safely and when I want to eat right out of the jar, I feel confident that all is good. What's your take on this?
@@selfsufficienttanya I agree, and I should not be scared because I always can according to the Ball Canning Book guidelines. It's just one of those fears I have. LOL Keep making videos, I think you will do great! ❤
Here's what ChatGPT says: Determining the exact number of global deaths caused by foodborne botulism over the past 10 years is challenging due to inconsistent reporting and variations in healthcare infrastructure across different countries. However, some general insights can be provided based on available data. Botulism is a rare but serious illness caused by botulinum toxin, produced by the bacterium *Clostridium botulinum*. Due to its rarity and the effectiveness of modern medical treatments, deaths from foodborne botulism are infrequent, especially in countries with advanced healthcare systems. ### General Statistics: 1. **United States**: According to the Centers for Disease Control and Prevention (CDC), the U.S. sees an average of about 145 cases of botulism annually, with approximately 15% of these being foodborne. Deaths are rare due to prompt medical treatment. 2. **Europe**: In Europe, the European Centre for Disease Prevention and Control (ECDC) reports sporadic cases of foodborne botulism, with mortality rates being low due to the availability of antitoxins and advanced medical care. 3. **Global Data**: Comprehensive global statistics are not readily available due to varying levels of disease surveillance and reporting. However, it is generally understood that foodborne botulism is extremely rare worldwide. ### Estimated Numbers: - **Deaths per Year**: Given the rarity of the disease and the effectiveness of treatments, the number of deaths from foodborne botulism globally each year is likely in the low tens. - **Past 10 Years**: Assuming an average of 10-20 deaths per year globally (which is a high estimate considering the rarity of the condition), the total number of deaths over the past decade would likely range from 100 to 200. ### Conclusion While precise figures are difficult to ascertain, foodborne botulism remains a rare cause of death due to the efficacy of modern medical interventions and the rarity of the disease itself. The estimated number of global deaths over the past 10 years likely falls between 100 and 200 individuals.
Thank you for the detailed statistics. Yes I agree it is difficult to determine. For instance in South Africa you will never know the real numbers as our systems are buggered. That's why I used the US statistics which is very low indeed because of the efforts of the USDA in their research and education. In African countries the numbers would probably look much different and healthcare is not close the the level of 1st world countries. So in summary, regardless of the exact numbers, education is needed.
I'm brand new to pressure canning and of course am here on YT for advise and education. You really explained alot which really helps me educate myself to this new hobby. Thank you!
I am actually so overjoyed I want to cry LOL! This was such an important video and I recorded it several times, replayed and refined till my head was spinning😂. So thankful it paid off. Thank you for your valuable feedback and for watching my content, I really appreciate it.
@selfsufficienthomesteading8287 Well I saw you don't have very many followers YET so I figured you'd read all the comments and wanted you to know that what you are creating IS helping people!
@Roostfactor1 thank you for the encouragement!
Thank you for this, can't wait for the rest of the videos! 💐
@@angelinemaree thank you so much for watching
I really enjoy your Videos Tanya!
Thank you!🎉
Olá, I' m from Portugal. I'm pleased with your program. Thank you.
Thank you so much for the feedback
Olá! So glad you are here with us!
As a prepper: I would like to know if adding some vinegar to the food (particularly low acid ones) would help. My guess is it would be too imprecise to be reliable. I have pickled some items, like boiled eggs, so know that it has some benefit. Of course the affect on taste would make it unsuitable for some foods. To put this in some context, I thinking about long term electrical outages. In case of a power outage I'd soon lose the food in the freezer and not have a heat source hot enough for pressure canning. Please excuse this strange question.
@gmsoptions not a strange question at all, a very good one in actual fact. Yes, you can alter the PH of the food with either vinegar with a ph 4.6 and below or lemon juice which will change it into a high acid food. However it is essential to either have a PH meter of using only approved recipes otherwise. I agree with the taste though so in the case of vegetables also look at fermenting for instance.
@@selfsufficienttanya It is very help to know the PH I'd aim for. I do ferment mash and have a PH meter. I'll experiment with that. I wonder if ethanol would cook off before it could add to safety. I do use some cooking sherry to give the food a little fruit favor. That is a form of vinegar. I'll PH test the next batch.
Thank you so much.
Very informative 👏
@karivorster1176 thank you for the feedback and for sharing, means alot
Great work ! I understood everything .
@woutervanlent5181 thank you so much for your feedback!
Good, clear information! I hope all new and old canners will watch this video so they can have more confidence, I have always had this fear! I have been canning for 20 years but learned from RUclipsrs and of course I have learned that not all canning teachers are the same. I found RoseRed Homestead and she was my go-to. How do you feel about the NESCO electric canners? And do you agree that even though we can them properly, always boil your jared food for at least 10 minutes before eating? I see people canning potatoes without water....very scary to me, RR says even though you can them in high temp its the difference in putting your hand inside a 400 degree oven vs putting your hand in a 400 degree boiling water. 🥴
I appreciate this message so much... I was so scared that what I say was not clear enough and that I would leave info out that is important to a new canner, but second nature to and experienced, thus overlooked. Your comment is giving me the confidence that the information would be well received and well understood. This is such a critical part of pressure canning...
We do not have that brand in South Africa, but we do have a Milex electric canner, which has been discontinued due to dangers highlighted. I prefer the traditional pressure canners like the Basterfield.
I love RR too, incredible lady ❤
Forgot to comment on the 10 min cooking after opening. I really thought this through alot and personally know that I follow guidelines to the T. So that had me wondering if I am 100% sure all was done as outlined, why there would be danger. So I researched more and found a document where one of the investigative authorities said if food was done correctly, that it is not necessary. So I make double sure my food is canned safely and when I want to eat right out of the jar, I feel confident that all is good. What's your take on this?
@@selfsufficienttanya I agree, and I should not be scared because I always can according to the Ball Canning Book guidelines. It's just one of those fears I have. LOL Keep making videos, I think you will do great! ❤
Here's what ChatGPT says:
Determining the exact number of global deaths caused by foodborne botulism over the past 10 years is challenging due to inconsistent reporting and variations in healthcare infrastructure across different countries. However, some general insights can be provided based on available data.
Botulism is a rare but serious illness caused by botulinum toxin, produced by the bacterium *Clostridium botulinum*. Due to its rarity and the effectiveness of modern medical treatments, deaths from foodborne botulism are infrequent, especially in countries with advanced healthcare systems.
### General Statistics:
1. **United States**: According to the Centers for Disease Control and Prevention (CDC), the U.S. sees an average of about 145 cases of botulism annually, with approximately 15% of these being foodborne. Deaths are rare due to prompt medical treatment.
2. **Europe**: In Europe, the European Centre for Disease Prevention and Control (ECDC) reports sporadic cases of foodborne botulism, with mortality rates being low due to the availability of antitoxins and advanced medical care.
3. **Global Data**: Comprehensive global statistics are not readily available due to varying levels of disease surveillance and reporting. However, it is generally understood that foodborne botulism is extremely rare worldwide.
### Estimated Numbers:
- **Deaths per Year**: Given the rarity of the disease and the effectiveness of treatments, the number of deaths from foodborne botulism globally each year is likely in the low tens.
- **Past 10 Years**: Assuming an average of 10-20 deaths per year globally (which is a high estimate considering the rarity of the condition), the total number of deaths over the past decade would likely range from 100 to 200.
### Conclusion
While precise figures are difficult to ascertain, foodborne botulism remains a rare cause of death due to the efficacy of modern medical interventions and the rarity of the disease itself. The estimated number of global deaths over the past 10 years likely falls between 100 and 200 individuals.
Thank you for the detailed statistics. Yes I agree it is difficult to determine. For instance in South Africa you will never know the real numbers as our systems are buggered. That's why I used the US statistics which is very low indeed because of the efforts of the USDA in their research and education. In African countries the numbers would probably look much different and healthcare is not close the the level of 1st world countries. So in summary, regardless of the exact numbers, education is needed.