Home Canning and Botulism
What You Need to Know
- You cannot see, smell, or taste the toxin that causes botulism, but taking even a small taste of food containing the toxin can be deadly.
- Follow these steps to protect yourself and others from botulism:
- Always use proper canning techniques.
- If you have any doubt about whether food was canned properly, throw it out.
- Throw out any canned food with signs of contamination. Never taste food to see if it’s safe.
- Botulism is an emergency. Seek medical help immediately if you or someone you know has symptoms.
Signs and symptoms might include:
- Difficulty swallowing
- Muscle weakness
- Double vision
- Drooping eyelids
- Blurry vision
- Slurred speech
- Difficulty breathing
- Difficulty moving the eyes
Possible signs and symptoms in foodborne botulism might also include:
- Vomiting
- Nausea
- Stomach pain
- Diarrhea
Signs and symptoms in an infant might include:
- Constipation
- Poor feeding
- Drooping eyelids
- Pupils that are slow to react to light
- Face showing less expression than usual
- Weak cry that sounds different than usual
- Difficulty breathing
People with botulism might not have all of these symptoms at the same time.
The symptoms all result from muscle paralysis caused by the toxin. If untreated, the disease may progress and symptoms may worsen to cause full paralysis of some muscles, including those used in breathing and those in the arms, legs, and trunk (part of the body from the neck to the pelvis area, also called the torso).
In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food.
If you or someone you know has symptoms of botulism, immediately see your doctor or go to the emergency room.
Home canning is an excellent way to preserve garden produce and share it with family and friends. But it can be risky—or even deadly—if not done correctly and safely. Home-canned vegetables are the most common cause of botulism outbreaks in the United States. Learn how you can preserve vegetables—as well as fruits, meats, seafood, and more—correctly and safely.
What is botulism?
Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves. It can cause difficulty breathing, muscle paralysis, and even death. The toxin is made most often by Clostridium botulinum bacteria. Improperly canned, preserved, or fermented foods can provide the right conditions for the bacteria to make the toxin.
You cannot see, smell, or taste the toxin, but taking even a small taste of food containing it can be deadly.
Botulism is a medical emergency. If you or someone you know has symptoms of botulism, contact your doctor or go to the emergency room immediately.
How can I help prevent botulism from home-canned foods?
You can protect yourself, your family, and others by following these tips.
1. Use proper canning techniques.
The best way to prevent foodborne botulism is by carefully following instructions for safe home canning. Only use recipes and cookbooks that follow the steps in food safety guide. Don’t use other recipes, even if you got them from a trusted friend or family member.
2. Use the right equipment for the kind of food you are canning.
Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood.
Pressure canning is the only recommended method for canning low-acid foods.
- Do not use a boiling water canner for low-acid foods because it will not protect against botulism.
- Do not use an electric, multi-cooker appliance, even if it has a “canning” or “steam canning” button on the front panel.
When pressure canning, keep the following things in mind.
- Use a recommended pressure canner that holds at least four one-quart jars sitting upright on the rack.
- Be sure the gauge of the pressure canner is accurate. Many county extension offices will check gauges. Contact the pressure canner manufacturer for other options.
- Clean lid gaskets and other parts according to the manufacturer’s directions.
- Vent the pressure canner before pressurizing and follow recommended cooling steps.
- Use up-to-date processing times and pressures for the kind of food, the size of jar, and the method of packing food in the jar. Pay special attention to processing times for low-acid foods.
3. When in doubt, throw it out!
If you have any doubt whether safe canning guidelines have been followed, do not eat the food.
Home-canned and store-bought food might be contaminated with toxins or harmful germs if:
- the container is leaking, bulging, or swollen;
- the container looks damaged, cracked, or abnormal;
- the container spurts liquid or foam when opened; or
- the food is discolored, moldy, or smells bad.
What else should I know about preventing botulism?
- Refrigerate any canned or pickled foods after you open them.
- Always use traditional methods when preparing Alaska Native foods.
- Refrigerate homemade oils infused with garlic or herbs and throw away any unused oils after 4 days.
- If you bake potatoes wrapped in aluminum foil, keep them hot (at temperatures hotter than 140°F) until they are served or refrigerate them with the foil loosened so they get air.
Protect Your Family from Botulism
“Follow the traditional ways of preparing food. Don’t try to use any shortcuts to get them ready faster. Don’t use plastic containers.”
—Marie, botulism survivor
By following five food safety tips, you can protect yourself and your family from getting botulism when you prepare Native foods.
- Wash your hands, your containers, and your food before you start preparing your food.
By washing your hands with soap and water, you wash away germs that you get from touching a contaminated surface. Also, clean the containers and areas where food will be placed. Wash your food before preparing it. This reduces the germs, but does not remove all of them. These tips also will help prevent other diseases you can get from food.
- Use traditional methods when you prepare Native foods.
Eating homemade fermented food has some risk of botulism. To reduce the chance of getting botulism, ferment food using the traditional method of a grass-lined hole in the ground. Use methods that allow air to circulate.
Do NOT use plastic or glass containers. They prevent air from circulating. Even a plastic or glass container without a lid may allow the botulism germ to grow in the bottom of the container.
It’s very important for fresh air to move around the fermenting foods, because botulism grows in an environment without air circulation – such as plastic or glass containers.
Use salt when drying fish. Salt is a natural preservative and reduces the chance that botulism poison will grow.
- Ferment food at a cold temperature.
Keep food cold by fermenting it in the ground and away from the sun. Ideally, the temperature of the food should be below 37°F. It might take longer to ferment the food, but it may be safer because if you keep food cold, you prevent botulism poison from developing.
Boil fermented food before eating it.
Botulism poison is destroyed by high heat. Boiling fermented food for 10 minutes can destroy the botulism poison. It might change the taste from what you are used to, but it is one way to protect you and your family from botulism.
If fermented foods are stored in plastic or glass containers before they are eaten, they also should be boiled, because the botulism poison cannot be seen, smelled, or tasted. Boiling will destroy botulism poison that is in the food.
- When in doubt, throw it out!
It is much better to throw out food that might be contaminated than to eat it and get sick or lose the life of a loved one. Be sure to throw out contaminated food where it cannot be eaten by children or pets. In addition, know how the food you eat is made. If you are not sure, then don’t eat it. Botulism poison is so strong that even a small taste can cause serious problems.
By following these simple tips, you can give a helping hand and keep your family safe from botulism.
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