The Stats on Canning Illness

admin July 15th, 2011

Kathy Harrison has a great post that includes the data on canning-caused illness. Obviously, you really don’t want to mess with safety when pressure canning or canning any marginally acidic food, but it is also the case that we should have a balanced understanding of real risks and benefits:

I posted the statistics for food born illness from home canned food in the comments section but I will just add (for those that don’t read the comments) most botulism is infant botulism coming from feeding babies foods that adults can tolerate but are not good for babies (honey is one example). The second cause if wound infection as botulism occurs naturally. Take good care of even small injuries. The incidence of food born botulism is very small with only 21 cases being reported last year. You are far more likely to get ill from eating commercial spinach than from my home canned tomatoes. Here are the take home points. Use up-to-date recipes from approved sources, proper equipment and excellent hygiene and you will be fine.

I  couldn’t say it better.  Be *respectful* of the rules of canning, but don’t be fearful – you take your lives much more in your hands when you get in a car.

Sharon

5 Responses to “The Stats on Canning Illness”

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  4. fake oakley says:

    I have not yet put together the full kits or their materials – that will be available in late winter here.

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