[Community_garden] Assistance with Project

[Laura McKenzie]

Long ago people canned with no pressure but the practice wasn't safe then or 
now. One difference is that back then doctors couldn't pin down or didn't 
pin down what caused some deaths and now they can and do.  You cannot taste 
botulism.  Its the luck of the draw.  I wouldn't want to take that chance 
with my family when its easily prevented with pressure canning.

Low acid foods should be pressure canned.

 "Bacteria, however, are not as easily destroyed. The bacteria, Clostridium 
botulinum produces a spore that makes a poisonous toxin which causes 
botulism. This spore is not destroyed at 212° F. In addition, bacteria 
thrive on low acids in the absence of air. Therefore, for a safe food 
product, low-acid foods need to be processed at 240° F. This temperature can 
only be achieved with a pressure canner. "
http://www.gopresto.com/recipes/canning/index.php

Preparation and processing directions for canning vegetables
in a pressure canner at 240 degrees F
http://ohioline.osu.edu/hyg-fact/5000/5344.html

National Center For Home Food Preservation:
http://www.uga.edu/nchfp/publications/publications_usda.html
(I've used this link a lot. Its very helpful.)

I can't speak for the accuracy of the following statement but it caught my 
eye in my search for additional info:
---begin quote----
" Neurotoxins Food poisoning can really do a number on the very young and 
the very old. It only takes once. I'm sure in the old days they did all 
sorts of things people don't do now days. 40 years ago, who wore seat belts? 
Botulism is a group of seven related neurotoxins that are the most potent 
neurotoxins known. It is 275 times more toxic than cyanide, and 100,000 more 
toxic than sarin nerve gas. Crystalline botulinum toxin has been turned into 
a military weapon as it is the most poisonous substance known to man. The 
amount of a single gram, evenly dispersed and inhaled, would kill more than 
a million people. [from The Wednesday Report Canada's Aerospace and Defense 
Weekly]. Now, do you really want to risk eating some of that? "
http://www.paulnoll.com/Oregon/Canning/canning-botulism.html
----end quote-------

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Laura's Homeschooling, Garden, and Genealogy Site
is found here: http://home.att.net/~ekyorigins
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