Thread: Home canned botulism?
Most people are afraid to take up food preservation because they think corporate processed foods are safer.
This couldn& #39;t be further from the truth. 1/

2/
It& #39;s like the raw milk scare. Remember the great salmonella outbreak? Yeah, that was commercially processed milk. From the CDC:

Here& #39;s a story on the US salmonella outbreak: https://www.chicagotribune.com/news/ct-xpm-1987-12-11-8704020074-story.html">https://www.chicagotribune.com/news/ct-x...

If home canning or raw milk (properly collected) produced constant outbreaks, you can bet your ass you& #39;d be hearing about them.
But you only hear vague accusations, while ignoring daily recalls on mass produced goods
Here& #39;s Wikipedia on that:
https://en.wikipedia.org/wiki/List_of_foodborne_illness_outbreaks_in_the_United_States">https://en.wikipedia.org/wiki/List...

So on to canning...from & #39;98 to & #39;09 there were 116 reports of botulism outbreaks. 48 were caused by "home prepared foods" (no clue on commercial ingredients) and only 18 were caused by home canning, in almost all cases caused by shoddy practices

Pales by comparison to illnesses produced by commercial food preparation.
FFS why would trust someone else over what you would do yourself?
Remember that your ancestors had no freezers or canners, but of course they weren& #39;t soft and lazy like you.
They had a will to survive.