(Introduction) In recent years, there has been a strong resurgence of the "mason jar" trend and home food canning. While this is a rewarding hobby and a way to reduce waste, it carries risks if not done correctly, most notably poisoning by the deadly "Clostridium botulinum" bacteria. Follow this guide to safely enjoy your home stock.
- The Hidden Danger: Botulism
- What is it? A serious poisoning caused by bacteria that produce a neurotoxin in a low-oxygen environment (such as sealed cans).
- How to avoid it? Heat and acid are key.
- The Golden Safety Rules in Canning:
- Choose the right method: Use "Pressure Canning" for meat, poultry, fish, and most vegetables. "Water Bath Canning" is not sufficient for these products.
- Hygiene is fundamental: Sterilize jars and lids well. Wash your hands and surfaces with soap and water.
- Follow reliable recipes: Do not alter canning recipes by adding or reducing ingredients (such as salt, sugar, or acid). Use only recipes from trusted sources (such as agricultural research centers).
- Inspect the final product: Before opening any jar, make sure the lid is sealed tight and does not produce bubbles. If the lid is swollen, there is a foul odor, or foam is released upon opening, discard the contents immediately without tasting them.
- Storage: Store jars in a cool, dry, and dark place. Use sterilized foods within a year for the best quality.
