Show Safe canning procedures prevents botulism poisoning fly lly Honda Harris Home Economist Utah St St. University Extension With the recent out break of nf botulism poisoning from green peppers in April many home canners are concerned about botulism poison The organism clostridium is a source responsible for the poisoning Clostridium is a rod shaped bacterium found throughout the environment in soil water and on produce It is harmless in the presence of oxygen but produces a lethal toxic in an airless environment such as a scaled sealed jar CLOSTRIDIUM 1 spores are found to be very heat resistant According to the US U.S. Department of Agriculture In high high acid acid foods boiling degrees F will destroy the vegetative form Spores may survive but are unable to germinale germinate ger minate and grow in high-acid high canned foods Higher temperatures temperatures tem tern attained only by pressure-cooking pressure degrees F F F. are required to kill the spores in low acid foods Types of low-acid low foods include meat and poultry fish string beans beets and corn Other low acid vegetables include okra pumpkin carrots cabbage turnips spinach asparagus cauliflower lima beans and pears It has been found that commercial commercial commercial com com- mercial canners have had an exceptional record of safety while on the other hand home canners get into much more trouble in producing far fewer units per year A summary by bythe bythe bythe the Institute of Food Technologists stated that unsafe canning methods described in pre 1946 publications continue to be practiced today and because they produce a product often good enough to lull the user into thinking they are safe II TO safety of canned products it is advised to avoid the following methods with low acid foods Open-kettle Open canning according according ac according cording to this method cooked food is packed into sterile jars and sealed with no additional heating process Even though jars and lids are sterile bacteria bacteria bacteria bac bac- teria can creep in Water-bath Water processing this method has been found dangerous for low acid foods Also when used the long processing time results In a greater loss of nutrients and in greatly increased energy consumption OVEN CANNING with this method the internal temperature temperature temperature tem tem- of the contents of the jar rarely exceeds degrees which is not high enough to prevent botulism m Added rf to this problem is the danger of ex ex- To take the worry out of canning be sure to read your recipe carefully Many home canners dont don't read completely through their recipes before starting starling After they finish they realize they have under processed their product Dont Don't forget to check your altitude adjustment before you start This is any easy adjustment often over If IT you have further questions about bout canning canning canning can can- ning I 1 have several helpful publications available You can pick them up at a nominal charge in room of the courthouse Also if you haven't had your our cooker tested this season I will do testing in the theoffice theoffice theoffice office on Friday Sept 2 and 9 from am a.m. to pm p.m. If this is not convenient a time can be arranged by calling 1542 This is to al allori IOn a non-discriminatory non basis |