Annihilate Botulism 

Glad it was helpful! And thanks for your kind words.

You are Awesome 👌. Thank you so much. Blessings.

Great quick learn course, thank you!!

10 1/2 years of school and no college. THEN we didn't know about botulism. I learned about it when I started canning, even though I took 3 Home Economic classes in high school. Better late THAN never tho!

@@RoseRedHomestead My guess is that those potatoes were baked at a low temperature below 350°

Thanks for sharing this.

Thank you so much for your comment. I hope many of our viewers will read your comment! I have mentioned in other videos about boiling the food for 10 minutes as a safety precaution. Thank you for helping to spread the word!

This makes me feel so much better! Thank you!

@@fertile_farmacy1802 @fertile_farmacy1802 Armenia, during the years of the fall of the Soviet Union in the early nineties. It was very much the same in other ex-USSR countries, where people used to can food a lot, there was no other option. And during those years the cases peaked. I wouldn't call such frequent and even large scale family cases of botulism poisoning an outbreak as such, unless it happens with customers of a restaurant or purchasers of a certain factory-made brand where canning has gone wrong. Each and every one of these was an isolated focal case... And can you imagine a hospital with electricity cuts and insufficient finances for fuel for the backup generators (not to say war and blockade with no fuel available in the first place)? When the electricity went off all free residents, nurses, cleaning staff etc rushed to the ICU to take turns on the Ambu bags to keep the many patients breathing (not only Botulism cases of course)... It was a disaster. Try pumping an Ambu bag for several minutes and your hands will get numb... I can't forget those years, I've even operated under candle light, with several people holding candles close to my sterile operating field... For "rebel canning", I wouldn't advise it at all. Disaster happens only once and then it might be too late to regret. For open-lid fermented food, like pickles, it's OK and it might be relatively safe for highly salted, sugary or acidic preservation (depending on percentage, the higher the safer), but if your "canning" has neither of these and it's under a tight lid with no aeration, it has the perfect anaerobic environment for Clostridium Botulinum to grow. It takes just one spore to land on the food before you close it... Even if you have an open jar, i.e. not tightly closed, only the top layers will be aerated and Botulism might grow in a corner at the bottom where not much oxygen gets through... Ten people might eat and be OK but the one who was unlucky enough to spoon the affected corner might get the ticket to meet his Lord ... This is nothing to joke about or rebel against!

Thank you both!

@@RoseRedHomestead Do you mean boiling in a water bath for 10 minutes once you open the jar?

Thank you for your kind words. It is amazing that there are so many people who reject science that can save their lives.

Yes, feeding safe food to our loved ones should be the highest priority!

@@RoseRedHomestead Hello Rose: At 10:40, you stated that a potato should never be stored in an airtight container. Instead potatoes should be stored naked in the fridge... If you can clarify please: - Is it safe to store cooked peeled potatoes cut up in a Tupperware in the fridge? (The term "should be stored naked in the fridge." is not clear to me so I ask) Sincerely, thank you for all your great informative videos & attention to details that others always seem to miss!. You are the best!

Thank you so much. I worry about that as well, which is why we are doing these videos.

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Of course you are ready! That is so fantastic!

Wow, thank you. I am very glad you want to be safe with your canning practice!

Such a great question. I should have included that info in the video. The toxin can be destroyed in your canned food in after you open the jar, you boil the contents for 10 minutes. The toxin is easy to destroy if you know or suspect it is there. You can't see, taste, or smell it, so I almost always boil my jar contents as an extra safety measure.

Great question. WONDERFUL, informative answer. Learned something!

@@RoseRedHomestead great info! You are such a great educator! Question - I can see boiling liquid but what about home canned meat?

@@RoseRedHomestead do you mean when you open a canned jar you boil the contents before eating? And if so how long?

@@annmarie3520 it states oil for 10 minutes, in her comment right above

🤣🤣

@@denisej3 curious why the laughing emoji?

You are so welcome! It is fantastic you are being more careful.

So nice of you! Thanks for your comments.

Wow, thanks!

PrincessGemz: You are so welcome! Jim

Kerry: Glad I could help! Jim

You can do it! I’m learning as well and would of never imagined all this information even existed

Thank you for your very kind words. Jim

Thank you! Glad it was helpful!

Thank you so much. I appreciate knowing about your canning experiences and being new to pressure canning. It is a whole new world, and with your knowledge replacing your fear of botulism, you are in a very good place. Thanks for sharing.

I love the information but the problem is that I am still afraid now that I learned about it. If we don’t have these things to kill it what other things can we use ???

Mickey: Thanks! Jim

You absolutely will be OK. You can do it!

Thank you so much!

You are welcome. Thanks to the USDA we now know all that about the botulism bacteria. Thanks for your comments.

You are very welcome. Thank you so much for watching.

Thank you. I don't like to even think about the symptoms of botulism illness--so scary!

@@RoseRedHomestead I know. And yet there is this whole community of "rebel canners" that disregard any kind of safety. AND, worse yet (in my opinion), are the canning books out there written by individuals who have done zero research on the topic and publish recipes that have all kinds of problems. Example, another RU-vidr used a recipe called "Humus in a Jar". It had garbanzo beans in it, no problem, and a bunch of sesame seeds - quite a lot of them. The author said that the 2 table spoons of lemon juice "acidified" the recipe and made it safe. The RU-vidr contacted the NCFHFP and was told the recipe was unsafe and to toss her jars - which she did. But that book is still for sale, and people are still following the authors untested recipes. I get a cold shiver up my spine when I think of it. Because of the pandemic, there has been a surge in canning. All American has a 6 month waiting list for their pressure canners, Presto has a long wait as well. Frankly, I'm terrified. And that is why I appreciate your efforts. You have great skill. I am glad you are making these videos. The botulism disease is horrible. The toxin causes muscles to relax and become unresponsive - all muscles. And because the early symptoms mimic more common illnesses, it is not what doctors think of first, so they don't test for it. Why take the chance?

@@thehadster7043 Oh my--what a story. Thanks for sharing your ideas. So scary.

IaMmeMilly: Thanks for watching our videos. Jim

Thank you so much. Glad it was helpful.

Chris: You are so welcome! Jim

Susana: It sounds like you are well on your way to being a safe canner. Thank you for watching our videos. Jim

Thank you! Yes, I love that logger and I use it quite often to double check my safety practices! Thanks for your comments.

Michael: You are welcome. Jim

You are very welcome.

Thank you so much and I am so glad our videos have been useful for you.

Same. I follow all directions so carefully but, being new to PC, I worry. This video has done a lot to ease my mind (I still worry tho). So thankful for her expertise.

linda: Glad it was helpful! Jim

Thank you for watching.

Thanks! So glad it was useful for you!

Glad it was helpful! Thanks for subscribing--we appreciate that!

Glad it was helpful! Thank you.

Actually babies are not supposed to ingest raw honey or honey at all because their systems cannot digest it properly! That has nothing to do with botulism.

Patricia: You are so welcome. Jim

Not usually--there are generally no signs. And you can't see, taste, or smell the toxin. What you can do is boil the contents of a jar of food for 10 minutes, which destroys the toxin. I do that as an extra safety precaution.

Thank you for your kind words.

We lived on the west side. My last two children were born there as was my first husband. I had left El Paso before that incident, but I remember feeling so sad about it. Thanks for your comments.

Hard to believe just a bit of common sense would make this seem not right. 3 days out ? Wow.

Thank you so much!

flash: You are so welcome! Jim

Thank you so much! I appreciate that.

You are so welcome!