How to Kill Botulism

According to Centers for Disease Control statistics, about 145 botulism cases are reported each year in the U.S., but the paralyzing illness caused by bacteria that grows in soil is as serious as it is rare. It causes muscle weakness, double or blurred vision, dry mouth, slurred speech, drooping eyelids and difficulty swallowing. Untreated, botulism can progress to paralysis of the limbs, torso and respiratory system, and can be fatal. When canning low-acid foods such as meats and vegetables at home, they need to be processed in a pressure canner to kill botulism spores.

Things You'll Need

• USDA publication on home canning
• Food items
• Clean, sterilized jars, lids and bands
• Pressure canner
• Hot water
• Jar lifter
• Cooling rack

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Instructions

• 1

  Consult a current USDA publication for the amount of pressure and time needed to achieve 240 degrees F-the temperature at which botulism is killed-for the type of food you are canning. Altitude is a factor in how much time and pressure is required to reach the needed temperature.

• 2

  Sterilize jars, lids and bands.

• 3

  Clean food well to remove as much bacteria as possible before packing it into sterilized jars and fitting lids and bands onto the jars.

• 4

  Put about three inches of hot water in the canner and place the filled jars into the canner. Seal the canner and heat it on the stove. Begin timing when the canner reaches the recommended pressure.

• 5

  Remove the canner from heat after the recommended time and allow it to cool naturally. When the pressure is dissipated, take off the lid, remove the jars and set them on a cooling rack. Do not adjust the bands after processing.