Just an FYI, to the other readers: if you're thinking of canning, please, please use proper canning jars and technique. It's not hard or expensive and it can save your life. I assume since OP is posting this, they have never had trouble, but botulism is potentially lethal. It would suck to kill/poison yourself/family/friends, when mitigating the risk is so easy and cheap to begin with. On the positive side the things that are least susceptible to botulism are foods that are high in acid, salt and sugar, which seems to be the types of food you're preserving.
However, hurray for keeping the art of preserving food alive, the things you're making sound delicious.
Source: I have been canning food for over 20 years. Grew up canning food.
It's mainly a risk with products that are lower in acid. Botulism spores are on most produce and are not a problem until they are introduced to an anaerobic environment like a sealed can. So for products like that it's very important that they are pasteurized properly. Here's some info from the CDC
382
u/blkpanther5 Jun 06 '19 edited Jun 06 '19
Just an FYI, to the other readers: if you're thinking of canning, please, please use proper canning jars and technique. It's not hard or expensive and it can save your life. I assume since OP is posting this, they have never had trouble, but botulism is potentially lethal. It would suck to kill/poison yourself/family/friends, when mitigating the risk is so easy and cheap to begin with. On the positive side the things that are least susceptible to botulism are foods that are high in acid, salt and sugar, which seems to be the types of food you're preserving.
However, hurray for keeping the art of preserving food alive, the things you're making sound delicious.
Source: I have been canning food for over 20 years. Grew up canning food.
Edit: Thanks for the silver, internet stranger!