Have you ever opened a can of food from your stockpile that had you second-guessing?
Whether the can in question was bulging, dented, or the “use-by” date just faded away, there comes a time when we have to make a choice: to toss it or eat it anyway. But, how do you determine if it’s still safe to eat or not?
Sometimes, damaged or old cans of food are perfectly safe to eat despite their strong odors or funny appearances. Other times, they can be dangerous or even deadly without any smell at all.
In this article, we will discuss the deadly foodborne illness Botulism and how this silent killer can invade your emergency food stockpile.
We’ll also discuss some of the food types generally affected by this toxin, some commonly reported physical symptoms of Botulism poisoning, and tips and tricks to help reduce or eliminate the risk of Botulism in your kitchen.
What Is Botulism and Why Is it so Dangerous?
If you preserve food for your stockpile, you’ve undoubtedly been warned about Botulism before – but, what is Botulism exactly, and is it still a risk today?
Clostridium botulinum is a common bacteria that is found almost everywhere on Earth. By itself, it doesn’t tend to make people sick.
However, given enough time in the right environment, this bacteria produces spores that create one of the world’s most dangerous toxins.
Botulinum toxin is one of the most lethal substances known to humans and can cause a serious, deadly illness called Botulism.
You can’t see, smell, or taste botulinum toxin, but a small taste of affected food can kill you if left untreated. Botulism can cause death and is a serious emergency that requires quick medical intervention.
However, there are many more other illnesses that could become deadly in a crisis. To prepare for worst-case scenarios, you should consider stockpiling a variety of medical supplies that can handle everything from minor cuts to serious injuries.
Learn more here about the 10 medical supplies you need to stockpile before it’s too late. With the right supplies and knowledge, you can be better equipped to handle unexpected emergencies and safeguard your health.
The Signs and Symptoms of Botulism
Identifying a case of Botulism is a survival skill in itself. Learning how to spot symptoms is especially important if you plan on giving home-canned foods away to neighbors, friends, and family.
Symptoms of Botulism usually begin within a few hours or up to 72 hours after contamination.
Clostridium botulinum toxins disrupt normal nerve function and can cause a range of alarming symptoms: muscle weakness, difficulty breathing, difficulty swallowing, difficulty speaking, respiratory failure, blurred vision, facial weakness, drooping eyelids, nausea, paralysis.
If you or someone you know is experiencing symptoms of Botulism after consuming potentially contaminated foods, it’s important to seek medical diagnosis immediately.
An antitoxin may be administered that can attach itself to the toxins and help prevent further nerve damage. However, It can’t repair nerve damage that has already been done so it’s important to get medical attention as soon as possible.
Common Causes of Botulism in Food
Eating improperly preserved, canned, or contaminated food is the biggest cause of Botulism. However, this deadly toxin is still pretty rare thanks to the specific anaerobic environment it needs to thrive.
Here are a few of the most common causes of Botulism in food, and how to limit your risk:
Fermented Foods
Although generally regarded as “safe” with minimal risk of Botulism, fermented foods like sauerkraut, kimchi, and sourdough bread starter may pose a risk of developing Botulism or other bad bacteria if not made, handled, or stored properly.
When fermenting foods at home, it’s important to deep-clean and sanitize all equipment before using. Always use fresh ingredients, and ensure the correct measurements and type of salt are being used.
For the utmost freshness in your ingredients, you should grow your own vegetables using this guide. This ensures that you have full control over the freshness and quality of your produce.
It’s also important to keep food completely submerged in the brine during the entire fermentation process for the best and safest results.
Low-Acid Foods
Some commonly canned low-acid foods include vegetables like asparagus, green beans, beets, corn, potatoes, and certain meats, to name a few.
Generally speaking, foods that have a pH above 4.6 are considered “low-acid” foods and are considered “riskier” when it comes to botulism.
Low-acid foods provide the perfect environment for Botulinum toxins to grow. So, it’s especially important to be cautious when home-canning or purchasing cans of low-acid foods from the store.
The safest way to process low-acid foods is with a pressure canner. A pressure canner can reach temperatures as high as 250 degrees Fahrenheit which is hot enough to destroy the spores that produce botulism toxin.
Not Using Enough Sugar
High-sugar environments can preserve food well enough to help keep bad bacteria away. However, low-sugar environments may be more prone to Botulism spores.
Related: How To Make The Long-Lasting Native American’s Wojapi Sauce
For recipes like jams, jellies, preserves, chutneys, etc., it’s important to use enough sugar to preserve the contents and help prevent the risk of Botulism.
Not Using Enough Salt
When canning, pickling, or fermenting food, it’s important to use clean, sterilized equipment, and the correct amount of the right kind of salt.
Not using enough salt or using table salt in place of pickling salt or sea salt could potentially result in an unsafe food product.
Tips and Tricks for Avoiding Botulism in Home-Canned Foods
Buying Dented Cans vs. Canning Your Own Food
When purchasing canned food at the store, always inspect the can for bulges and dents. Some canned goods, like low-acid foods, are more risky than others.
Canning food at home is a good way to make sure you have total control over the canning process from choosing the ingredients to sealing the jar. This may result in a higher quality food product with a reduced margin for error. Use this to make sure you avoid foodborne illnesses and enjoy the satisfaction of safe, homemade canned goods.
Use Invaluable Kitchen Tools
Many traditional home cooks don’t like using measuring equipment. However, using kitchen tools such as a kitchen scale and a food thermometer can provide an added level of certainty in the kitchen.
Knowing that foods are measured out and heated to a safe temperature before canning can help you and your loved ones stay far away from Botulinum foodborne toxins.
Pressure Canner or Water Bath for Home Canning?
Using a pressure canner is generally considered the safest and most reliable option for canning low-acid foods, such as vegetables, meats, fats, and various ingredients.
Alternatively, a water bath canner can be safely used to can high-acid foods, such as fruits, tomatoes, and pickles.
However, according to the FDA, a pressure canner is really the best way to ensure food safety when canning low-acid foods.
Sanitize all Equipment Before and After Using
Keep all canning, pickling, and fermentation equipment clean, sanitized, and properly stored.
Additionally, work surfaces and utensils should also be cleaned and disinfected before preserving food in your kitchen or workspace.
Keep on Top of Good Storage Habits
Store finished canned, pickled, and fermented foods in a cool, dark place. Before consuming, check for signs of spoilage – like mold, off-coloration, or rancid smells.
It’s a wise idea to do a quality and inventory check at least once or twice a year to monitor for vulnerabilities like pests, leaks, or other potential contamination issues.
Botulism is a serious foodborne illness that can be caused by improperly canned, pickled, or preserved foods.
However, having canned or other preserved food in your stockpile can also ensure you and your family will be fed throughout the year.
This is why it’s important to at least be aware of the causes and symptoms of botulism, as well as common sources of the toxin.
By following proper food preservation techniques and taking prevention tips, you can reduce your risk of botulism and safely enjoy the fruits of your labor.
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I use fermented sourdough starter and milk kefir as my basic ferments.
The sourdough starter when not used is stored in the refrigerator. Sometimes it gets a dark color topping from not being used. I skim that top off that skin and add some flour an water, stir in and leave on the counter room temperature. The starter reactivates getting some bubbles.
Than decide whether to start the feeding cycle or place back into the refrigerator.
Usually keep it in the refrigerator during the hot Summer weather when it is too hot to bake or cook.
Wonder how the older generations kept the sourdough starter without a refrigerator in their time period?
We may have to do that with crazy climate change maniacs trying to get rid of gas stoves and all that nonsense.
What is ironic is : the moron, villiage idiots , out of thier mind leftist
Just do what they are told
dont think of consequence and believe every lie
lies: climate change
lies : save the planet
Lies : Lower the carbon foot print
Lies : depopulate so they , the greedy can have more for thier own familys of crime
lies : if you cut back it leaves more for others
Thank you for staying stable and staying the course of level headed thinking
not listening to the liars networks and researching fact to see more truth , less news hype , lies to control , decieve , achieve thier agenda
When we stand up , speak up , stop thier liars networks , we see clearly
Americans have been letting the guard down like Israel did, For years Hamas the armed wing of Iran took advantage of open trade with Israel. The terrorist planted weapons during that time and sleeper cells embedded into Israel. This was a planned attack like Pearl Harbor and 911 was done.
We have China Joe’s open Southern border situation getaways are exploding into all parts of America.
The Cold War with the Soviet Union era, had spies and sleeper cells here. Now we got Biden’s illegals unvetted cramming into major cities for what? Why are we taxpayers even giving money to foreigners than helping our own people?
Long ago reports stated the Southwest had Cold War weapons stashed or buried, for a future Soviet attack.
What is happening on the Chinese farms in America? The Mexican cartels operate on American soil, what have they tunneled or brought into our homeland, for what purposes?
America is ripe for another horrific attack with weak leadership in the White House.
There are many liberals in both political parties that support Hamas. We got Hamas rallies all over the 50 States. The taxpayers say enough an purge these Hamas and Palestine supporters out of America very soon.
America can have several 911 attacks coming soon. We don’t want an American Police State but take these scumbags out now.
What is coming across Biden’s border and why are American taxpayers being fleeced to pay for illegals than our own citizens?
Seniors and veterans are being pushed to the street, illegals are getting free housing.
We can pray all day long, yet we still need physical action to defend us.
Whose country is this anymore?
Very interesting that BLM supports the Hamas attack on Israel.
Is this a Jihad on Jews and Christians by the major player in the Middle East, IRAN, the real satanist country of hate?
Other Arabic nations are not fond of Iran either.
Hey mister you think your always right?
In the Digital Currency Age gold or no gold back currency, we still have Obama/Biden executive bill interference.
The case of a bail-out to depositors, which is you in this case. It was first introduced in 2010 via an executive bill signed by President Obama as a direct result of “bailing out” the 2008 “Too Big To Fail” banks and financial institutions.
Will that digital currency still say, “In God We Trust”?
Do not forget all the lies and chaos, President Biden snuck in Executive Order 14067. The Digital Dollar, poised to roll out soon, is the Fed’s sinister attempt to end privacy as you know it by tracking and controlling your every financial move. What are doing to protect our assets?
Still new to fermenting, just got an Ohio ceramic vegetable crock. Interesting in making the sauerkraut. Seems this one of the favorite ones to do when learning.
The sourdough starter sounds good for making pancakes for breakfast.
I have searched the internet to see what people do with the starter at home. A lot refer to using the refrigerator as a temporary storage method. I too would like to know what people did back then without a refrigerator.
Did they store the sourdough starter in a cool dark dry place in the kitchen?
I used a brand-new 2-gallon Ohio fermenting crock kit this year to make sauerkraut. I was surprised to see that the two-piece weight was made of unglazed crockery. I thought that the porous surface would be a haven for contaminants, but figured the manufacturer, which has been around a long time, knew what it was doing. Sure enough, my kraut didn’t get surface mold, but the brine was an off color, and the texture, appearance and smell of the cabbage wasn’t good. To be safe, I discarded the kraut. I did an online search for an alternative to the porous weight and purchased this glass 2-piece weight. It was a bit pricey, but with care it should last me as long as I need it! I’m ready for the next kraut season! Crock Weight
look up kempshi Great item for preppers takes time but is really freat
this is a authintic dish
Botulism looks to be a common problem in canning during and after the jars are stored. Can those jars be sanitized and reused for canning again?
Those lids would need to be replaced anyway, right?
The war in Israel, people that might can there, could explosions close by effect the seal on the canned jars for botulism eventually?
In a prepper SHTF scenario here in the USA we could have chaos in similar fashion. The ransacking of stored canned food. Or possible explosions of a civil war here. We got enough illegals that a SHTF could happen.
Is there a true test to make sure we don’t get sick?
Grandma didn’t have a pressure canner and no one got sick. She washed everything in boiling and I mean boiling water.
Any discoloration in the jar, lack of seal, bubbling when opened and the contents went to the compost pile.
If the contents passed all preliminary tests, into an open pot to boil 15 minutes….no tasting. After 15 minutes a small sample was tasted, not consumed, just tasted. If all was good it was fed to the family.
My grandmother would do the same. If she had some bacon that was “turning”, she would boil it and then fry it, no ill effects. Her mother was born on a wagon train journey to Idaho from California.
To all , what isreal teaches is : never let your guard down , take things for granted and Trust those with values of a snake waiting to devour you
Keep up your awareness of your surroundings
Never stop looking over your shoulder and at those you think you trust
alway s be true to your conscience and built in stop gaps
if your not sure , there is always a sense in side you to look, view , be cautious
learn to have the second sense , think very clearly before you act and Teach your children to never throw caution to the wind and follow the stupid, immoral , idiots of society to thier own dimise .
Reality hurts , but not like consequence
never let evil in so you dont have the heartack
like Food , always be aware before you just eat .
symptoms , clear warnings , and clear view of what and why you cannot eat everything
Unfortunately The DC Swamp does not share our American values and weaponized all agencies against the public, boot licking China, their new god.
Sleepy Joe and company don’t care as we are overrun by invaders. They have their walls around their homes temporary safety from the illegal mobs?
There are many sheeple in this land that will bow down to their enemy than fight for freedom.
In old cookbooks I have that have canning instructions, they say to boil the homecanned foods ten minutes before eating.
That takes care of the botulism spores. If it smells off, you’ll usually smell it before the 10 minutes are up and know not to eat the contents.
As a youngster i grew up in a largely german community. Had a couple of old Hausfraus living across the street. They grew and preserved most of the food that graced their table, including vast quantities of sauerkraut…
They had a couple of 25 gallon crocks and one that was much larger. had to hold 30-40 gallons easily.
When it came time to make the kraut, some of us kids pitched in (reward was all the cookies and milk you could consume (the younger sister was affectionally known as Kookie Oma)
Prepping the cabbages was done by slicing on a 12 inch wide x 5 foot long mandolin into a 1/2 of a old oak wine barrel. Cabbage was transferred to the crocks, salted, and then covered by an oak platen weighed down with clean bricks. Water added to cover the kraut, and the crock covered with a clean cotton cloth.
Those crocks were set up on their front porch (north facing and shaded by a couple of trees)…
When the fermentation was done, the finished product was placed in jars and boiling water bathed the stored in their cellar (about 20 feet under ground) along with all the other stuff they got from their gardens (yup more than one, not much yard but plenty garden!)
They did this until the older of the two was in her late 80’s although by then the gardens were smaller. The cookies were just as good though.
Digital Dollar . The American people will never accept it. We are the people of this country and were not going to let them control our money, We the people of this country have the right to fight this ,
Trying to shove it in our face ,
We as American people have the right to put a stop to trying to control our lives , .
If you act like your going to accept it then they will make it happen, , Lets put a stop to this now and tell those trying to put this in place to leave our country and go live where they can live under this rule of controlling there money and see how they would like to be controlled what they buy, Will Russia or China take them in or North Korea . This our country and our freedoms at stake, MORE THEN EVER BEFORE.
This is one of the best web site I have ever found,
It can really bring you up to speed how to survive tough times,
All this information has people thinking what is going on in our country right now,
For me ,I see it the worst it has ever been since 1929,
and if the US comes under TYRANNY , In my opinion It will be come a war that will make the first war on a American soil look like it never happened , We pray that it will never come to this point, , But when you open your eyes , , Its looking like its going in that direction. ,
They control our money , They control our entire lives, and they then can de side who will be rich and who will live in poverty . There will be no middle class, , People are buying lots of ammo and guns, bows and arrows , And they see it for more then just hunting wild game , , I hope that the common people join to gather and stop the TYRANNY they want to em pose on the American people, , United we stand , Devided we fall, TRUMP 2024 or this country has we know it to day will be finished, DONE and over with for good, there will be no come back , and there will be a full blown war on American soil because people are now preparing , and will know if this is going to happen depending who is running this country, , No one has to agree with this, But this is my own thoughts and opinion . Thank you