Canning and Botulism
Join the The Prepper’s Wife as she shares her concerns on canning and botulism.
25 Responses to Canning and Botulism
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Join the The Prepper’s Wife as she shares her concerns on canning and botulism.
Good info thank you.
minbound
January 10, 2014 at 3:50 am
@QueensCabinet – No, I’d never heard of it. We’re quite sheltered here in a
small town in OK. But will check into it. Thanks for sharing.
theprepperswife
January 10, 2014 at 4:25 am
Thanks for the update, Thanks for what you do for the prepping community.
Keep up the great work;)
keith madison
January 10, 2014 at 5:18 am
Thanks for the information. I was considering canning butter, but hadn’t
gotten to it yet. I’m looking forward to your video. thanks for the up date
on the milk too. It would be nice to have smaller portions of liquid milk
available.
brendahere
January 10, 2014 at 5:53 am
Katzcradle and BexarPrepper are both channels I enjoy watching as well…
thanks for your encouraging words and support. Glad you liked the video.
theprepperswife
January 10, 2014 at 5:58 am
I loved the way you presented your video – well done! I was just watching
the video Katzcradul did regarding botulism and the mystique surrounding it
in home canned goods (as well as store bought – specifically fruits and
other low acid foods) and between the two of you (oh wait – three because I
can’t forget BexarPrepper!) I just feel so much more confident about
continuing on with my canning (I am well past jam at this point) Thank you
so much for sharing! – Ruby
Ruby Tuesday
January 10, 2014 at 6:33 am
I live in the Houston area; don’t you find your garage is too hot to store
your food? I have a huge garage but I’ve been reluctant to put anything but
whole grain buckets in the hot garage.
John K
January 10, 2014 at 7:21 am
Another great video – so helpful! I especially love all the tips about what
signs to look for in the canned jars to know if they are unsafe to use. I
am wondering, though, like another commenter, how you are able to store
your cans in the garage when the temps get so high in the warmer months.
Aren’t you supposed to keep canned goods at 75 or below, and are you at all
concerned about that? Keep making the great videos! ~Karen 🙂
Karen Schouest
January 10, 2014 at 8:01 am
Glad to see yoou back. Thanks for clarifying all of that.
goosearrow
January 10, 2014 at 8:10 am
Very nice, thank you!
rage340
January 10, 2014 at 9:09 am
I drink a smoothie or protein shake most mornings and milky coffee every
morning, in fact, I put two big spoonfuls of instant in my cappuccino
smoothies… so, running out of milk or having the milk go bad is
devastating! Canning milk would be so perfect! Also, great for portion
control. At 5’2″ I can not afford to shrink and I need my daily calcium!
🙂 My husband is allergic to dairy, I might just try canning some soy milk
for him!
Christine Gasser
January 10, 2014 at 9:36 am
Another great video from a pretty lady as always! The “prepper” is a lucky
guy! 😉
thecman26
January 10, 2014 at 10:26 am
Hi i love the vids and thank you so much for making them! I have a question
for you….What kind of shelf life does the canned milk have?
Cheeky Saver
January 10, 2014 at 11:23 am
Thanks for taking the time to help us all.
cernunnos5
January 10, 2014 at 12:01 pm
So glad to see you back on YouTube! These were some of my concerns too,
especially with canning butter. I saw Katzcradul’s method as well and
thought- well duh! That’s how I should be doing this! Keep up the great
work!
ThePreparedMom
January 10, 2014 at 12:24 pm
Good to see you back!!! Your videos are GREAT and WELL RESEARCHED before
WELL TAUGHT!!
kastnmagic
January 10, 2014 at 12:59 pm
theprepperswife… videos are great but it seems everyone uses pints and
quarts, I have bought some half gallon jars but the only thing I see to use
them for is juices?? What I intended to do was put chili and veg. soup in
them and pressure can it!! Any suggestions on the pounds and pressure
cooking of these?? All souces say they have no testing on these for the 240
temp. in the center to kill all the bad stuff!!
grannyspantry1234
January 10, 2014 at 1:05 pm
And just ‘cuz one jar or one batch processed successfully, don’t relax your
vigilance for the next batch or the next jar. Canning can be dangerous
EVERY TIME, so you have to be smarter than it is every time. This means
being aware with the boiling water you heat your lids in to the paper towel
you wipe your jar rims with. Remain aware of your actions throughout the
ENTIRE PROCESS. Thanks for the heads up.
AnnBearForFreedom
January 10, 2014 at 1:26 pm
as you your more likely to get botulism from veg than milk to be honest but
if you pressure canning at temps over 250 degrees or more you pretty safe
as you killed the spores at that temp
Steven Peters
January 10, 2014 at 1:40 pm
I am getting a goat for milking, they said it gives 1-3 quarts of milk per
day (that sounds like a lot of work for a little goat, lol) so i want to
can goat milk now, lol
bobby wasabi
January 10, 2014 at 2:36 pm
Thanks for the info
sonnysand
January 10, 2014 at 3:33 pm
Our Goat kidded back in May..and i am now getting over a have US gallon of
milk a day..I triple strain it..then heat it then refridgerate it..At the
end of each day I pour yesterdays milk in jugs..I am going to soon make
cheese..but while the milk is coming in..I would like to can some for when
we dry her off for breeding….I have read..10 pounds pressure for 25 mints
for pints..but it did not say how long they last on the shelf?? Great
Video! Thanks!
OurHalfAcreHomestead
January 10, 2014 at 4:20 pm
Isn’t it funny how we have so much concern over our own canned foods, but
don’t think twice about factory canned foods. Great information! Thank you.
TheDenisedrake
January 10, 2014 at 5:04 pm
Thanks for all your tips. Sure miss seeing your videos. It’s good to see
another mother prepping, all the other videos are men. You and your husband
have sure helped our family. Keep up the good work.
Dna5watt
January 10, 2014 at 5:52 pm
@katzcradul katz what video are you talking about? would like to see it
rage340
January 10, 2014 at 6:36 pm