It’s time to canning! Here are some precautions to make full and safe for your crops throughout the year.
Canning is a food processing heat in a sealed glass jar, destroying the majority of micro-organisms harmful to your health.
However, the heat does not destroy all bacteria. Indeed, spores of the bacterium Clostridium botulinum can survive a darkfall gold sterilization container with boiling water. And a medium of low acidity and airless as a jar sealed promotes development. This bacterium produces a toxin fatal causing severe food poisoning, botulism. Toxins (spores) of botulism, causing disease, attack the nervous system. If proper treatment is followed, the mortality from this disease is 10%.
Canned who have not performed adequately represent probably one of the more conducive to growth of C. botulinum. In addition, if our canned foods contain low acidity, such as vegetables, tomatoes (without the addition of lemon juice) and spaghetti sauces, this is another factor spurring the growth of this bacterium. Note that honey can also be a source of botulism contamination.
To be perfectly safe, the home canning of all foods requires a heat treatment carried out using modern methods and proven. There are two methods of canning: sterilization in boiling water and pressure sterilization (in a pressure canner).
In the year of 2004-2005 in Quebec, no cases of botulism have been reported. It may be that sometimes reached botulism without even knowing it, figuring it was just gastro. Be careful about this, considering the consequences it can have on your health.
Choosing the right method
The sterilization methods using the oven or dishwasher are neither effective nor safe.
Food containers whose acidity is low must be sterilized under pressure at a temperature above 116 ° C (240 ° F) to eliminate any risk of botulism.
The spores of Clostridium botulinum does not develop in an acidic medium, containers of food which the acidity is high can be safely sterilized in boiling water.