Today’s session provides a great review on preventing botulism and food poisoning. With the new growing season underway, timing is perfect for home canners at all levels of experience to learn/review these important safety concepts.
In this session we will learn the answers to these questions —

* What is botulism?
* How do you get it?
* What are its signs and symptoms?
* How do you prevent botulism or other food poisoning?
* What is meant by a low-acid versus a high-acid food?
* Why is it so important to understand acidity of the food you are preserving?
* What are the basic methods to safe food processing?

As a reminder, this series of shows is based entirely on information and expertise provided by the USDA (link is external), the National Center for Food Preservation (link is external), the Centers for Disease Control and Prevention (link is external) and the Ball Blue Book of Preserving.
Blue Book Guide to Preserving (Amazon affilate link)
These additional links were provided to me by the Centers for Disease Control and Prevention  These sites are very detailed and should provide you with the information you are looking for.

* http://www.cdc.gov/features/homecanning/


* http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/


* http://www.cdc.gov/ncezid/dfwed/medscape/foodsafety.html#botulism


* http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/botulism/inde…


* http://www.cdc.gov/nationalsurveillance/botulism-surveillance.html


* http://nchfp.uga.edu/publications/publications_usda.html

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