Canning has changed over the years due to botulism poisoning. If you want to store your jarred food outside of the fridge in a pantry or on a shelf for up to a year, it is very important to put the jars in a boiling water bath to make the environment inside our canned goods inhospitable to the bacteria. High heat will inactivate any toxin present. This heat treatment will also destroy organisms that might cause spoilage and inactivate the enzymes that could affect flavor, color and texture during storage. Always rocess products for the length of time specified in each recipe. Learn more in our Introduction to Canning Guide here: /canning-for-beginners
Canning has changed over the years due to botulism poisoning. If you want to store your jarred food outside of the fridge in a pantry or on a shelf for up to a year, it is very important to put the jars in a boiling water bath to make the environment inside our canned goods inhospitable to the bacteria. High heat will inactivate any toxin present. This heat treatment will also destroy organisms that might cause spoilage and inactivate the enzymes that could affect flavor, color and texture during storage. Always rocess products for the length of time specified in each recipe. Learn more in our Introduction to Canning Guide here: /canning-for-beginners