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[quote=doodlebug][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I've never heard of people being "sketched" out by canning. Canning is an amazing, historical way to preserve food. I receive a ton of requests for my jams and pickled veggies. [/quote]

Except when it's done incorrectly and it makes people horribly, horribly sick.   [/quote]

Ok, I admit I know nothing about this topic, but if someone opened a jar of jam that had spoiled, wouldn't it be obvious in the first bite, if not even by smell?[/quote]
Botulism has no taste or smell.[/quote]

You aren't going to get botulism from jam and pickles. Those are the two things you can safely eat from pretty much any kitchen, and there is no way you are getting sick. Jam is at least half sugar, and the sugar impedes bacterial growth. The pickles are brined in vinegar, which does an even better job. You can't make jam without boiling the liquid, so the spores are dead.

Its possible to get botulism from home-canned tomatoes or tomato sauce, but very very rare. I must admit I had a hard time getting myself to eat my own home canned tomatoes, so I stopped canning them and started roasting them with olive oil and garlic and then freezing them instead. So good...[/quote] Are you sure it's tomatoes that are problematic? I thought tomatoes are acidic so they're OK...and that it's things like zuchini that you want to be careful with and can them WITH tomatoes for the germ killing acid? Maybe I'm remembering wrong? I usually freeze my goods, it's so much faster. Canning is labor intensive though I do love home canned food and I have family and friends who do it (as did my mother all the time growing up.)[/quote]

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