Botulism & pressure canning
Botulism is rare, but it is one of the main reasons why low-acid foods must be preserved with the correct pressure, processing time and method.
On this page, we explain what botulism is, why pressure canning is used and what you can do to preserve food safely.
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What is Botulism?
Why use a pressure canner?
Low-acid foods need to be processed at a temperature above the boiling point of water.
A pressure canner makes this possible. When you use the correct pressure and processing time from a tested recipe, the food is heated sufficiently to control the risk from Clostridium botulinum spores.
Botulism is a serious illness caused by a toxin produced by the bacterium Clostridium botulinum.
The spores of this bacterium can survive normal boiling-water temperatures. In a sealed jar containing low-acid food, they can grow and produce a dangerous toxin if the food has not been processed correctly.
Boiling-water canning
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Reaches approximately 100°C at sea level
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Suitable for high-acid and correctly acidified foods
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Not suitable for low-acid foods such as vegetables, meat and fish
Pressure canning
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Reaches temperatures above 100°C
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Used for low-acid foods
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Requires the correct pressure and processing time
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Must always be based on a tested recipe
What do the auhorities say?
The CDC and the National Center for Home Food Preservation state that pressure canning is the recommended method for home-canning low-acid foods.
They also advise using tested recipes and following the specified jar size, pressure, processing time and altitude adjustments.
How botulism can develop in canned food
Spores
Clostridium botulinum spores occur naturally in soil and can also be present on food.
They can survive temperatures of 100°C.
When can they become dangerous?
A sealed jar contains little or no oxygen.
If the food is low in acid and has not been processed correctly, the spores can grow into bacteria.
These bacteria can produce botulinum toxin. You cannot always see, smell or taste that something is wrong.
That is why low-acid foods must be processed in a pressure canner using a tested recipe, the correct pressure and the full processing time.
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FAQ
Can your Canmate 22QT be used on gas, electric, ceramic and induction hobs?
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Can your Canmate 22QT be used on gas, electric, ceramic and induction hobs?
Collapsible text is great for longer section titles and descriptions. It gives people access to all the info they need, while keeping your layout clean. Link your text to anything, or set your text box to expand on click. Write your text here... Collapsible text is great for longer section titles and descriptions. It gives people access to all the info they need, while keeping your layout clean. Link your text to anything, or set your text box to expand on click. Write your text here...
Can your Canmate 22QT be used on gas, electric, ceramic and induction hobs?
Collapsible text is great for longer section titles and descriptions. It gives people access to all the info they need, while keeping your layout clean. Link your text to anything, or set your text box to expand on click. Write your text here... Collapsible text is great for longer section titles and descriptions. It gives people access to all the info they need, while keeping your layout clean. Link your text to anything, or set your text box to expand on click. Write your text here...
Can your Canmate 22QT be used on gas, electric, ceramic and induction hobs?
Collapsible text is great for longer section titles and descriptions. It gives people access to all the info they need, while keeping your layout clean. Link your text to anything, or set your text box to expand on click. Write your text here... Collapsible text is great for longer section titles and descriptions. It gives people access to all the info they need, while keeping your layout clean. Link your text to anything, or set your text box to expand on click. Write your text here...