It’s harvest time and that means many people across Grey Bruce are busy canning.
The Grey Bruce Health Unit says the age-old tradition of preserving food can be extremely safe if done properly, but there are some potential health concerns.
Public Health Inspector Svet Milanopulus tells Bayshore Broadcasting News that improper canning can create the perfect breeding ground for Clostridium botulinum bacteria.
The bacteria can only grow in airless environments, and if it gets sealed in with your food it will double in numbers every 20 minutes.
Milanopulus says when we consume the toxin, we can get very sick with botulism, a serious form of food poisoning that has a 5 to 10 per cent fatality rate.
Milanopulus says there are only two proper methods for home canning to ensure the bacteria is killed.
The boil water method can be used for high-acid foods, such as fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters.
The acid in these foods will prevent bacteria from growing, while the boiling water will kill any bacteria that are present.
The pressure canning method MUST be used for low-acid foods, such as meat, seafood, poultry, milk and fresh vegetables.
Since these foods don’t have natural acid to kill the bacteria, the higher temperatures able to be reached by a pressure-canner are imperative.
Milanopulus says there are ways to double check if you’ve sealed your food in properly.
He says the lid on the jar should be depressed, not bulging upwards, which is a sign of the gases being created by the Clostridium botulinum bacteria.
He also says you should not consume the food if there are any signs of leaking, bad odour, or foam.
And Milanopulus says if you’re ever in doubt, it’s always better to just throw the jar out.
When it comes to jars, Milanopulus recommends glass Mason jars with their 2-part metal lids – and while jars can be reused year after year, you always need to use a new lid.
Milanopulus says it’s important to follow tried and true recipes to the letter, because changing one element can change the environment and make it easier for bacteria to grow.
He says in the end, it’s just important to do your research about the proper canning methods, equipment, and recipes to make sure the whole process is done safely.
If done properly, home canned foods can be stored and eaten for up to a year.