CLOSTRIDIUM BOTULINUM - Canning Glossary

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CLOSTRIDIUM BOTULINUM

Vegetables, some tomatoes, figs, all meats, fish, seafoods and some dairy foods are low acid. To control all risks of botulism; jars of these foods must be heat processed in a pressure canner, or acidified to a pH of 4.6 or lower before processing in boiling water.

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