Big Bad Botulism

Does the thought of botulism scare you from canning at home? On this week’s episode of the Perfectly Preserved Podcast, we explain what botulism is and equip you with the information you need to avoid it in your canning process. We share more about botulism cases in the U.S., how to avoid botulism through food prep, how to safely can low-acid vs high-acid recipes, which components of the canning process are critical to evade C. botulinum, and a bit on how we’re wrapping up this canning season.  Let this episode empower you to pressure can delicious low-acid recipes at home without fear of botulism!Want to learn more about pressure canning? Listen to our episode here. Join Anna and Jenny on Instagram to connect and learn more.Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to [email protected] NOTES:See more from Jenny on this episode here https://thedomesticwildflower.com/perfectly-preserved-podcast-episode-10-big-bad-botulism/See more from Anna on this episode herehttps://smarthomecanning.com/blogs/news/big-bad-botulism-ep-10Support the showHelp support the show here: buymeacoffee.com/perfectlypreservedpodcastBuy The Pressure Canning Cookbook here: https://amzn.to/3Cn3qJnGet the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jellyAnna’s Video courses- learn with Anna!$10 Canning Lesson$40 Full LessonThese notes have affiliate links which don’t change the price of the products we recommend, but help us keep creating the podcast. Please shop through our links! Canning Supplies We RecommendCanning lids (wide mouth) Canning lids (regular mouth)Water bath canning potCanning utensils...