Canning fruit, vegetables and other foods has become increasingly popular again in recent years. This preservation method allows special offers and the garden's own harvest to be creatively processed. You can also save a lot of waste. However, a lot can go wrong when cooking. In the worst case, dangerous botulism germs spread in the food.
How can I prevent botulism when canning?
To avoid botulism when preserving, work cleanly, sterilize jars, cook protein-containing foods twice and store them at room temperature. Use oils and herbal oils promptly and store them in the refrigerator.
What is botulism?
Botulism is a rare but very serious poisoning. It is triggered by the bacterium Clostridium botulinum, which reproduces primarily in protein-rich foods and in the absence of air. So it finds optimal conditions for reproduction in preserved foods.
The spores of the bacterium are widespread and can be found, for example, on vegetables, honey or cheese. It only becomes dangerous when the spores begin to germinate in a vacuum. They now produce botulinum toxin (Botox), a poison that can cause nerve damage, paralysis of the body and even death.
However, the risk of becoming infected from home-preserved food is classified as low by the Robert Koch Institute. The danger can also be almost eliminated by working cleanly.
Safe cooking and pickling
To prevent toxins from forming, food must be heated to over one hundred degrees. For physical reasons, this is not possible with conventional household cooking. Please pay attention to the following points:
- Work very cleanly and sterilize the jars carefully.
- Cover wounds as Botox germs can penetrate through them.
- Boil protein-rich vegetables such as beans or asparagus twice within 48 hours.
- Maintain the temperature of 100 degrees.
- Keep canned goods at room temperature between canning sessions.
Herbs and spices preserved in oil also pose a risk of botulism. Therefore, do not produce herbal oils in large quantities and always store them in the refrigerator. Use the products promptly. If you want to be on the safe side, you should heat the oil before consumption.
Prevent botulism
Purchased, vacuum-packed food can also pose a danger. The Botox toxin is tasteless. For this reason, you should definitely follow the following rules:
- Gases have formed in bulging cans, so-called bombages. Dispose of these and never consume the contents.
- Store vacuum-packed foods at temperatures below eight degrees. Check the temperature in your refrigerator with a thermometer.
- If possible, heat canned foods containing protein at 100 degrees for 15 minutes. This destroys the Botox toxin.
- Do not give honey to children under one year old as it may contain spores of the bacterium.
Tip
It is advantageous to cook in a pressure cooker. The maximum temperatures in these devices are around 116 degrees. This reliably kills Clostridium botulinum.
