Botulism, salmonnella, triganosis

[soleft]

which is worse?

[Rabbit of Caerbannog]

1. Botulism by far

[soleft]

2. So then I should choose the chicken or the pork?

[Rabbit of Caerbannog]

4. Trichinosis is a parasite

and COULD be fatal if untreated

Salmonella will most often just make you WISH you were dead.

Botulism poisoning is a paralytic illness caused by a nerve toxin produced by clostridium botulinum bacteria and will often kill you.

[soleft]

5. Ok it's the chicken!

Thanks for answering my question!

[Rabbit of Caerbannog]

6. yeah - but you can get any one from chicken also

[Mrs. Overall]

3. I have a strange paranoia

regarding food-borne illnesses and botulism really scares me. I don't can my own veggies or eat other people's home-canned veggies. I have learned that jams and jellies (because of their high sugar content), and anything with a good percentage of vinegar--like pickled things and relishes are inhospitable to botulism spores.
I freak out about botulism because it is odorless and tasteless--so the canned good can seem fine until the stomach ache and fever hit....

[fudge stripe cookays]

7. I'm with you...story in a Good Housekeeping mid 70s freaked me out!

My mom used to get GH all the time, and there was a story about a mom who canned some tomatoes, she did it improperly.

Her little girl had some and nearly died. I've never been able to even think about putting up food because of it.

[supernova]

8. That's why you boil your canning supplies

You literally have to wash the jars and lids then boil the jars and lids before you put the food into them. Then don't touch the jars, lids, or food with your bare hands while you do the actual canning. We used tongs.

We canned food from the garden for years for years, and never had a problem.

Also, if it doesn't seal, you eat it right away. Don't put it in the cabinet and forget about it until holiday time. There will always be some jars that don't take the seal for some reason. :shrug: