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------- ><>`` ><>`` ><>`` ><>`` ><>`` ><>`` ><>`` Laura's Homeschooling, Garden, and Genealogy Site is found here: http://home.att.net/~ekyorigins ``<>< ``<>< ``<>< ``<>< ``<>< ``<>< ``<>< _______________________________________________ The American Community Gardening Association listserve is only one of ACGA's services to community gardeners. To learn more about the ACGA and to find out how to join, please go to http://www.communitygarden.org To post an e-mail to the list: [email protected] To subscribe, unsubscribe or change your subscription: http://list.communitygarden.org/mailman/listinfo/community_garden_list.communitygarden.org
