Botulism: What you need to know
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Botulism: What you need to know
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Canning doesn’t cause botulism, lack of knowledge does. The fear-mongering around home canning is wild. . Botulism is already everywhere, on your meat, your veggies, your countertops, in the air. It only becomes dangerous when food is processed incorrectly. That’s it. . You can can pretty much anything, as long as you know how to process it safely. Dairy? Totally safe when processed correctly. Raw packed meat? Safe. Leftovers? Toss them in a jar. . Canning isn’t risky, it’s empowering. And once
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