Originally Posted By: Mixologist
Home canning is the leading source of Botulism in the U.S.
Not to be picky, but actually infant botulism is higher. Infants have less acid in their stomachs and intestines which, combined with the presence of water, the proper temperature range (38-140F), and lack of oxygen, promotes spore hatching. Spores are sometimes introduced through honey, which is why it is recommended not to feed honey & water bottles to infants under eight months of age. After that stomach acids increase due to solid food diets. Almost 100% of infants survive.
Home canning averages about seven cases of botulism per year, out of 28 millions home canners in the USA. Survival rate is 96%. Wound botulism is next, followed by commercially prepared foods. Although the survival rate is high due to artificial respiration and an antidote, the disease can leave you seriously disabled for months.
That said, I agree with your caution. The food in the center of the jar must be exposed to the right temperatures for the right amount of time, and following NCHFP guidlines is wise, especially for low acid foods. Botulism spores can survive 20 hours of boiling water temperatures (212F). At 10 psi (240F) they are killed in 12.5 minutes, and a 15 psi (250F) in 2.5 minutes.
It's a great hobby but there are rules.
Tom NJ