Program 10 -- Preventing Botulism in Home Canning 

Following tested recipes to the letter is the best way to ensure food safety. Once you learn more, some recipes can be slightly adjusted. Probably not a good idea to trust those who practice Rebel Canning until you learn the safe and tested methods. Then you can decide the risk for your family. Get the latest copy of the USDA guide to canning and the Ball Book of canning and preserving

Thanks for pointing this out, I also had this misconception regarding the botulism toxin, although it should be noted that the spores are not that easily destroyed. The spores in upon themselves are not the issue as they do not typically colonize the adult GI tract (infants are a different story). This means that they're unable to produce the toxin in vivo. However, that would suggest that the decontamination is not permanent - the potential remains for the toxin to be reformed if the food is not properly heated immediately prior to consumption.

85 or 185? I've always thought it was 185°

Unfortunately there are other bacteria that aren't so easily killed, like staphylococcus. Reheating wont kill it. Plus, improperly canned food could have millions if not billions of botulinum toxin. Just don't eat it.

@@mermer58 Both numbers are right, the first represents degree of Celsius while the second - Fahrenheit.

Two years later, but here is an answer: acidic foods or non acidic foods that have been fermented by lactobacillus or acetobacter, are safe for consumption, as both of these Bacteria produce acids that prevents clostridium botulinum contamination, sauerkraut is a lactobacillus derived fermentation just as yogurts. The botulism bacterium doesn’t like anything sour.

@@lupusadsurgit5597 good to know! Thank you for your comment. I never knew that about cabbage.

@ImInConference thank you!Have a nice spring .

What she said is contrary to the guidelines put out by the National Center for Home Food Preservation: "If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can pro­duce a poisonous toxin. Even a taste of food containing this toxin can be fatal. Boiling food 10 minutes at altitudes below 1,000 feet altitude should destroy this poison when it is present. For altitudes at and above 1,000 feet, add 1 additional minute per 1,000 feet additional elevation. Boiling means that you are able to see the liquid in the food actively forming large foamy bubbles that break all over the surface. Note that as of July 2013 the Centers for Disease Control and Prevention (CDC) recommendation is to discard any home canned food that might contain botulism toxin. (www.cdc.gov/features/homecanning/)" nchfp.uga.edu/how/general/for_safety_sake.html

That's what I've read too. At least 185° for 10 minutes

If the food shows any signs of spoilage, it would have other bacteria too. And if it did have botulinum toxin, it would probably have far too many to make it safe.