Annihilate Botulism
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- เผยแพร่เมื่อ 16 เม.ย. 2021
- Botulism is the biggest threat to food safety in home canning low acid foods. What does it really take to reduce the probability of botulism toxin being produced in the foods you can at home? This video shows how to do exactly that.
Note: A safety precaution you can use for low acid foods: Open the jar, place in a pan and boil for 10 minutes. If any botulism toxin happens to be present, it will be destroyed. The toxin is not heat resistant to the degree that the spores are.
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I just learned more about food safety in under 24 mins then in 12 years of school and years of collage. This video should be a teaching aid for all kids in school. Thanks for all the hard work and research you did to provide this great content. Happy Homesteading
Glad it was helpful! And thanks for your kind words.
You are Awesome 👌. Thank you so much. Blessings.
Great quick learn course, thank you!!
10 1/2 years of school and no college. THEN we didn't know about botulism. I learned about it when I started canning, even though I took 3 Home Economic classes in high school. Better late THAN never tho!
@@RoseRedHomestead
My guess is that those potatoes were baked at a low temperature below 350°
Thanks for this video! I am a doctor who has seen many cases of severe Botulism when whole families ended up in the ICU, half of them dying and funerals held while the rest of the family was still struggling... I do canning myself too and keep repeating and educating my surrounding since nowadays it's much rarer and those who haven't seen this horror tend to forget about the importance of precautionary measures.
P.S. I think it's important to mention that if you have any doubts about any canned food regarding Botulism you can still eat it provided that you empty it in a pot and give it a boil for about ten minutes. The Botulitoxin is a large protein that is denaturated and rendered harmless at temperatures below boiling point. So, boiling the contents of your can for some ten minutes is the way to go to be 100% safe.
Thank you so much for your comment. I hope many of our viewers will read your comment! I have mentioned in other videos about boiling the food for 10 minutes as a safety precaution. Thank you for helping to spread the word!
This makes me feel so much better! Thank you!
@@fertile_farmacy1802 @fertile_farmacy1802 Armenia, during the years of the fall of the Soviet Union in the early nineties. It was very much the same in other ex-USSR countries, where people used to can food a lot, there was no other option. And during those years the cases peaked. I wouldn't call such frequent and even large scale family cases of botulism poisoning an outbreak as such, unless it happens with customers of a restaurant or purchasers of a certain factory-made brand where canning has gone wrong. Each and every one of these was an isolated focal case... And can you imagine a hospital with electricity cuts and insufficient finances for fuel for the backup generators (not to say war and blockade with no fuel available in the first place)? When the electricity went off all free residents, nurses, cleaning staff etc rushed to the ICU to take turns on the Ambu bags to keep the many patients breathing (not only Botulism cases of course)... It was a disaster. Try pumping an Ambu bag for several minutes and your hands will get numb... I can't forget those years, I've even operated under candle light, with several people holding candles close to my sterile operating field...
For "rebel canning", I wouldn't advise it at all. Disaster happens only once and then it might be too late to regret. For open-lid fermented food, like pickles, it's OK and it might be relatively safe for highly salted, sugary or acidic preservation (depending on percentage, the higher the safer), but if your "canning" has neither of these and it's under a tight lid with no aeration, it has the perfect anaerobic environment for Clostridium Botulinum to grow. It takes just one spore to land on the food before you close it... Even if you have an open jar, i.e. not tightly closed, only the top layers will be aerated and Botulism might grow in a corner at the bottom where not much oxygen gets through... Ten people might eat and be OK but the one who was unlucky enough to spoon the affected corner might get the ticket to meet his Lord ... This is nothing to joke about or rebel against!
Thank you both!
@@RoseRedHomestead Do you mean boiling in a water bath for 10 minutes once you open the jar?
I am 68 yrs old and have canned most of my life. I have always followed the guidelines and was always aware of botulism. It was not until now I understood what it is. Thank you so much.
Thanks for sharing this.
Pam, you are the food safety sniper - showing us where the ‘kill-zone’ is for taking out the baddies in our food preservation journey. Thanks for your scientific approach to everything you do!
This video should be put on a DVD that is included with every canner. I see comments on other channels from people who have never canned before; they are looking for this knowledge. Excellent video!
Thank you--that is a great idea. Maybe we should put together a DVD at some point.
@@RoseRedHomestead I would pay for that just out of principal.
Yes. Yes. Yes. Great video!
Carole Anne, what a great idea!
At the very least, a link to this or some other video with detailed instructions. Everybody learns differently, I always prefer a video over reading material
Would love to see a Food Safe course introduced into schools
So would I!
I would love to see canning/preserving/food safety class at the schools
It's called HOME EC.. the books used in the 59-60s were better than present curriculum used..also..Amish and Mennonite publishers have an excellent home study course on this.. they teach canning quantities from 4th grade up. Check out Christian light publication and Rod and Staff publishers..
@@homesteaderfiftywmartha603yes I also took home ec I just don't particularly remember anything about canning orr food safety .
@@homesteaderfiftywmartha603 I remember! But unfortunately, Home Ec. left when schools' budgets' were lowered and districts began to focus on STEM classes. Maybe schools should be encouraged to realize these life saving facts are Science and include them in the curriculum.
This was the best article that I have ever watched about Botulism and pressure canning. Thank you so much for showing and proving to people about how to annihilate botulism. I am so tired of hearing people preach that my grandmother did this and she did that and it never killed her. People are your loved ones not important enough to can safely? Thanks again RosRed.. you are a very educated woman and I appreciate your sharing your knowledge with us. God Bless You and I love your channel.
Thank you for your kind words. It is amazing that there are so many people who reject science that can save their lives.
Yes, feeding safe food to our loved ones should be the highest priority!
@@RoseRedHomestead Hello Rose:
At 10:40, you stated that a potato should never be stored in an airtight container.
Instead potatoes should be stored naked in the fridge...
If you can clarify please:
- Is it safe to store cooked peeled potatoes cut up in a Tupperware in the fridge?
(The term "should be stored naked in the fridge." is not clear to me so I ask)
Sincerely, thank you for all your great informative videos & attention to details that others always seem to miss!. You are the best!
The USDA needs to hire you.
"KNOWLEDGE IS POWER" I have learned all the "do's and don'ts" of canning from watching dozens of other videos-but you are the first one to EXPLAIN the why!!! Thank you for such an informative video! I will be canning my first jars of chicken tomorrow and I feel ready!
Of course you are ready! That is so fantastic!
Pam, thank you for these videos regarding safe canning. With so many people new to canning, I fear for the newbies getting bad and dangerous information. We all want to provide good food for our families, but there is so much misleading information out there it’s almost criminal. Great video, thank you.
Thank you so much. I worry about that as well, which is why we are doing these videos.
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Thank you so much. My biggest fear is that in trying to secure food for my kids I'll end up killing them. I watch people do all kinds of questionable canning and it really makes me uneasy. The fact that you are educated and have decades of experience gives me such peace of mind. You don't cut corners and put theories to a test.
This video has educated me on the content, but it also showed me how lacking my formal education was and how awful 90% of my teachers were.
This was tremendous, thank you for making this.
Great Information For The Young Canner and The Canners like myself Who Have Been Canning For Decades. I Think Anything I can be Taught For The Safety of My Food “I’m In”. Thank You fir Taking Your Time To Help Us.
Our pleasure! Thanks for your comment.
Botulism is no joke. There is so much rebel canning such as bread or soups with pasta, for example, on youtube that it is scary. I'm really surprised that we have not heard of any instances of people following these practices becoming ill. Thank you so much for your research and for spreading this important information.
You are very welcome. While I am very grateful there are not more cases, it continues to be important to practice safe canning methods. Thanks for your comments.
Goodness, I wonder why that is???
@@gmwwc it's not that it isn't safe, but it's more of a "try at your own risk" thing. Approved canning recipes are the ones that have been researched on, there's not enough research on the others so we're just told "not recommended".
@@LilPoopsie exactly, and the most recent testing done by the NCFHFP was done in 1979. Actually Rose Red has done more research LATELY.
Oddly, in the UK where pressure canners are virtually unknown, all canning is water bath or open kettle, and yet they have had very very little Botulism, 62 cases in 83 years.
Most botulism in the United States is from wounds.
Commercial Canned and restraunt foods account for a share of the cases.
So about 1 case in well over 12 million.
I'm not saying there isn't a risk. I'm saying do your due diligence, learn what causes the botulinum organism to grow, and where it comes from. "Not approved" does not equate to "you will die from this."
I randomly clicked on this video and wasn't sure what to expect. This is a much more thorough explanation for canning than I have ever seen anywhere else online. Wonderful presentation, and thanks for the information!
This woman is a treasure.
Wow, great information. I feel like I'm getting a free education when you share your videos. Thanks again for keeping us safely canning.
So nice of you! Thanks for watching.
Excellent! Thank you so much! You have caused me to be more cautious and confident at the same time. You are a Gem.
You are so welcome! It is fantastic you are being more careful.
I’m brand new at canning, about 2 weeks in and only 4 canning projects under my belt. All are pressure canning projects: chicken soup, French Onion Soup, Ground Hamburger, and Green Beans. I’ve poured myself into research before I began (knowing absolutely nothing) and used only tested recipes, etc.
What I’ve been shocked to discover is the amazing number of rebel canners even in groups advertising themselves as “safe canning” groups. Some of these rebel members are downright militant and become angry at any suggestion that their projects or methods might not be safe. The attitude is numerous (such as canning milk) that I’m shocked, but unable to raise questions without someone becoming defensive or angry.
This is so concerning to me that I now fear to accept any home-canned gifts or purchased home-canned products from souvenir shops.
Thanks so much for your education! I planned to “can” butter until I saw your video about making ghee. I’m still learning, but your channel has quickly become my leading go-to platform on how to do any food storage preparation safely! …along with reading government sites about how-to canning.
I have worked in Mechanical Engineering for 30 years. You conveyed the information so clearly. Well done! Thankyou!
If I had professors like you when I was in college, I could have gone a lot farther in life! Your presentation is so interesting, I can't help but learn. I do have a question though. If a food is contaminated with botulism, will it get killed if the contents are put in the refrigerator? Exposed to oxygen? I guess the question is whether there is a way to kill the botulism toxin.
Such a great question. I should have included that info in the video. The toxin can be destroyed in your canned food in after you open the jar, you boil the contents for 10 minutes. The toxin is easy to destroy if you know or suspect it is there. You can't see, taste, or smell it, so I almost always boil my jar contents as an extra safety measure.
Great question. WONDERFUL, informative answer. Learned something!
@@RoseRedHomestead great info! You are such a great educator! Question - I can see boiling liquid but what about home canned meat?
@@RoseRedHomestead do you mean when you open a canned jar you boil the contents before eating? And if so how long?
@@annmarie3520 it states oil for 10 minutes, in her comment right above
You are such an excellent teacher, and funny too.
♥️🇨🇦
Thank you! 😃
You remind me of my high school Home Ec teacher. She was point blank serious about perfection. And, she knew her stuff! I learned so much from her. Thank you for sharing your knowledge.
Still relevant 2 years after and many years to come ♥
I always think that your videos cannot get any better and I am always proven wrong. Another great video! I always watch for your new videos. I love your presentation skills and knowledge. Thank you
Wow, thank you! So glad you like them.
Zero Tolerance. Period. Keep learning, and keep canning= safely. ♥Best canning video ever produced, even for a dummy like me.
Great video! From one PhD to another, you nailed it. I have been canning, pressure canning, dehydrating and now freeze drying. Safe food saving is a must.
Oh my goodness! I watched this and immediately ordered a pressure canner! You have given me the confidence I needed to start canning. I have been wanting to for awhile but feared botulism and not knowing for sure if I did it right. Thank you so much!
🤣🤣
@@denisej3 curious why the laughing emoji?
Hello Pam. New to your channel. When I married into a working farm, I saw my brother-in-law water bath canning green beans and took a fit! He said his mother always did that. I said, " No more"... and bought an All American pressure canner. It was a bit challenging starting out, but we got it down pat. So we either freeze or use the pressure canner according to guidelines. Now we have safe organic foods sitting on the shelves. So rewarding n these times. Thank you for this fine video ~ Diane
This is the kind of presentation that my canning books don't manage to pull off in nearly the crystal clear manner as Mrs Rose Red has.
Thank you for this simple tutorial (love the props used as well) 😁
Finding that boiling the canned food eliminate the toxins is the key to allow me the peace of mind to use my new pressure canner to can some pork beef and chicken. Knowledge is armor for the cautious. Thank you.
I just finished watching a video about a lady who nearly died of botulism. She had canned some green beans but did not know how to do it properly. She was in the hospital for about 3 months. Look up on TH-cam it's from Utah State University Extension..
Superb video, really. You managed to bring together and clarify a lot of information and make it really interesting too! Thanks for all you do to provide such reliable and high quality content, you deserve to have a much bigger audience!
So nice of you! Thanks for your comments.
I’ve unsubscribed to all food preservation youtube presentations EXCEPT yours. You teach methods and teach us WHY. God bless you and I wish I had you teaching me science in school. 😊♥️🙏
Wow, thank you. I am very glad you want to be safe with your canning practice!
This delightful, articulate and immensely intelligent lady leaves everyone else in the dust as far as teaching clearly and concisely goes. I adore her videos. I’m a huge fan. 😊😊😊
Bravo! I wish I could have taken one of your classes; you are an AMAZING lecturer. This info is soooo important and you made it totally understandable--even for us non-STEM students (my major was cultural anthropology). Thank you for this important video 🤓
Wow, thank you! We appreciate that. Cultural anthropology is a great major--Jim has also taught courses in that discipline and he loves it as well!
@@RoseRedHomestead if high temperature higher 120 deegres kill the spores. Why spores have survive on high temperature in oven? Baking temperature is 180-200 deegres.
@MarekCh00
First, who says those potatoes at the Greek restaurant WERE cooked at a high temperature? Many people have no idea why potatoes are baked at very high temps, and often don't do it! They don't bother taking the internal temp of the potato, either. I bake mine at 375-400°F for 1 hour. My mother, who was very food poisoning conscious, as was her mother (Depression era), took their food safety very seriously. They knew improperly cooked foods could kill a person.
I've heard so many people say the natural cooldown time is almost as, if not more, important as the actual canning time. I really enjoy this lesson and I feel like this should have been taught to me in high school in Home Ec. The Hows and Whys you cover are incredible to learn, and as much as I hated school as a child, this was super interesting ( I also loved biology more than any other subject in school). Thank you so much for putting this information out into the world. I realize this video is over a year old now, but I'm hoping you still come back to read all these comments about how much this has helped everyone. You truly are doing an amazing service. Thank you for all you do for us!
I’ve come back to review this video lesson. It’s excellent. I started pressure canning September 2021. I love this video. And…it’s how she got her name “The Women With The Gadget”. Thank God for it, and Thank God for Pam who is an excellent Science Professor as well. Are we lucky or not to have you? Yes we are. Thank you Pam. It’s because of you, I’m a pressure canner today! 😃
I have wanted to can my home grown produce for 5-6 years now. I was always afraid to go ahead, I was afraid I may make my family sick with botulism, now I feel I completely understand how to eliminate that threat. Thank you , I will now move forward toward my dreams of being able to store my home grown goods!!
You are very welcome and we feel fantastic that we were able to help you keep your family safe. Jim
People like her should be role models, I am awed by her extensive knowledge and enthusiasm and the drive to sustain a healthy lifestyle, knowledge thats slowly depleting from our generation, we opting for fast food when methods like these exist, we need to get in touch with our ancestors. These ladies had class of their own. We girls could never. 👏👏👏
What a great video. When I bought my first pressure canner, I religiously followed the instructions that were in the booklet that came with it. Since 1972 when I first started canning until now (2022) -- 50 years -- I have had less than 5 jars that failed to seal and the bottom broke on only 2 jars. Because I can fish for the most part, and because I give a lot of the canned King and Sockeye Salmon to elderly people who couldn't afford the atrocious price in the stores, I am always particularly careful with cleanliness, time, temperature, and as you pointed out so clearly, the cooling time. I've never gotten sick, and I have never made anyone else sick. Moral of the story: follow instructions. They are there for a good reason.
I have watched this video twice so far. It is by far the most reassuring information I have seen. I have never home canned before because I grew up terrified of my mother's canner, so when I found out that the newer canners had safety mechanism to keep me from blowing up the kitchen, I gave it a try. This eliminates my second concern. You are one of the best teachers I have ever seen. I really loved that you gave the facts and figures for the kill zone. Thank you!
So they always taught me about the potato in foil thing but they never explained why. Thank you for telling us the backstory. Makes a lot more sense now.
Thank you for providing such detailed information to help everyone understand the science behind things. Even though I’ve been canning for many years, I still want to learn everything about food safety. Thanks to you and Jim for the time you invest in these videos.
It’s so much easier for me personally to remember and apply new knowledge if I learn the why. You presented and explained this so thoroughly and I appreciate it very much. Thank you.
I’m so grateful for you channel and teaching. Because of your teaching on food safety and what to look for, I was able to spot 3 different jars of food that had gone bad. We threw each jar containing the contents into the trash. Thanks again for teaching us what to look for.
I want to be as informed as this great lady!! You're a hero!! Classy and well informed. Greatly inspired. 👏👏👏☺️
Wonderfully presented. Thank you
Masterly! I've taken notes and everything. This is how I view your videos. How to go to a professional course. Love it!
Wow, thanks!
Total respect for your data collection and utilization :o)
Your chart was awesome!
I just started canning, thank you for sharing this information. The thought of making my family ill is so scary.
Best video I’ve seen on canning safety. I’ve been so afraid to because of botulism. This new knowledge has made me more comfortable. Thank you!
PrincessGemz: You are so welcome! Jim
I have canned for Years and never knew why we did what. This has been a real eye opener! I absolutely learn something from every video y’all make and I am so very grateful for your info. Thank you.
Thank you so much! This was awesome!!
Great video Dr. Pam!! Thank you.
The best most clear and precise explanation I’ve heard. You’ve helped to eliminate all fears I’ve had of botulism in home canned foods. Just brilliant and a must watch for all. Thank you!
Thank you so much for this interesting and timely video! Now that I am retired I have begun canning broths and meats and have found your canning videos so informative. With more people jumping on the food preservation bandwagon, videos like this are vital for safety.
Thank you for all that you do to help educate us.
I already knew quite a bit about botulism but was shocked to learn that 100 people die from botulism every year in the USA.
This was a very detailed, very informative, very well researched item. It's highly likely that your item will save lives.
Thank you.
Thank you so much for a very clear and simple explanation of the need for pressure canning. Your Time & Temperature Chart is excellent. Although I knew of the NEED for the process, I never had a really good understanding of the WHY. My only understanding until now was that "Because Mama said so!"
This was *SO* incredibly (though absolutely credible) informative, Rose!
I’m SO grateful I watched this till the end. Can’t thank you enough for sharing this *lifesaving* scientific information.
And the life experience! I can’t believe those people left potatoes out for DAYS and then made a meal with them to serve to the public!
MindBlowing 🤯
OMG Thank you so much Rose for this video.
Superb run-through of all the salient details I needed. Thank you!
Rose you are awesome! I wish I had you in home economics classes ,you are a great teacher thank you
Thank you so so much for this most helpful information. Always at the back of my mind was concern for botulism. I have been canning for 40 years, but am new to pressure canning. Having the scientific information does take away my fears and wonderings. All of your videos are so well done, clear and informative. Again thank you, you are an excellent teacher!!
Thank you so much. I appreciate knowing about your canning experiences and being new to pressure canning. It is a whole new world, and with your knowledge replacing your fear of botulism, you are in a very good place. Thanks for sharing.
I love the information but the problem is that I am still afraid now that I learned about it. If we don’t have these things to kill it what other things can we use ???
Been canning for yrs., i learned from my Mother. I have never had an issue with botulism thus far. God is good.
You are simply amazing!!!!
Great video Pam. Much appreciate your desire to teach us the « how » and « why » . It is how I learn and retain information. You continue to break down information so it is digestible for the layman person like me. Thank you 🤗.
Thank you for another informative video. You’re so right, “knowledge is power”. I now have the confidence i needed to attempt to can some low acid foods. I’ll probably still be a nervous wreck, but I feel reassured that as long as I follow the instructions, I will do okay.
You absolutely will be OK. You can do it!
This thumbnail though. That's some top tier memetics!
Thank you for being so thorough and well informed!
I will say i have been canning for a couple years now and I will say this video puts me at much more ease than every other canning video out there on the topics of C.B. toxin. Seeing the data points and knowing i have followed to a T the guide lines but still skeptical about it. You should work for the USDA as a home canning advocate and educator because you put 1000's of people at ease with this (especially us over thinkers).
Thank you for your kind words. So glad to hear you are a safe canner!
Ive been on the fence, collecting supplies, but keep losing my nerve bc I am scared. This is exactly the type of video i needed to see!! Thank you so much for sharing your knowledge! You are amazing!
Kerry: Glad I could help! Jim
You can do it! I’m learning as well and would of never imagined all this information even existed
Best info ever and easy to understand!
You are so good. You are the best!
Your explanation makes me feel a whole lot better about not having botulism in my jars!!! I follow the pressure, the timing and the cool down.Thank you😊👍🏻
Excellent presentation explaining and demonstrating the facts in a very clear and easy to understand manner.
Thank you! Glad it was helpful!
Great job!
Great video ! Thanks for the info
I absolutely love your videos and content. I have been canning for years, but am new to freeze drying. I have seen some comments on other forums that botulism can be in freeze dried items. I would think that only a possibility if not properly sealed or had moisture. Sometime when your plate is not so full, I would love to see an amazing video from you guys on this topic as well. As if you don't have enough topic ideas on your mind. Lol.
Wow! Thank you so much! I’ve canned for 6-8 years then started canning meat last fall following the book but not understanding why I should do this or that but now I know! Now I understand. Thank you so much. Your explanation was precise, direct and fact filled. You are right, knowledge is power! I now have confidence in my canning! By the way, yesterday, I picked green beans and today I canned 20 quarts (3 total batches in 2 pressure canners) at 10 lbs for 30 minutes, even though I was told 25 minutes was enough. I then let them sit on the stove for 30-45 minutes before I touched them. I knew leaving them on the stove untouched for 30 minutes or more was important but I didn’t know why. Now I feel so empowered now understanding why. Thank you
Thank you for sharing this information!
Thank you for all you share
Awesome info. Thx Red ❤️👏
You are so welcome! Thanks for watching.
You are excellent at teaching canning . I just love your videos, they are full of knowledge
Thank you so much!
Great info ! Thank you 🙏
This is an amazing video!! You were so clear!
Excellent video! Thank you for the demonstration and the work that went into this. Each step in canning properly is so important and you just explained why so everyone could see it. You're the best!
Thank you so much. Glad it was helpful.
I appreciate your knowledge so much ! Thanks for keeping us safe.
My pleasure! Thanks for watching.
Learned a lot. Thank you !
Well done. Great video.
Excellent information as always!
Glad it was helpful! Thank you.
Thank you! This lesson took away my worries❤️
I'm so glad to hear that! You are welcome.
Outstanding. Thank you.
Awesome and clear explanation! Thank you, Rose!
Very well done. I learned a lot from you today Pam. Thanks.
Thank you for watching.
Very, very helpful. Thank you once again for explaining this process. I appreciate your vast knowledge.
You are very welcome. Thank you so much for watching.
You are awesome! Great information! Many thanks!
Thank you! Learned so much!