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calliope_gw

Here we go, again

11 years ago

This is in my neck of the woods. A botulism death, more very ill, and still more in observation. Being attributed to a church picnic, because all those who fell ill attended. Since I am a home canner (and a very careful and serious one who follows the latest guidelines) I am not only sad for the people who are sick, but the person who prepared the lethal dish, and all home preservers. This is the kind of incident and bad press making people quake in fear at the mention of home canned food. Most folks who don't can and preserve are even afraid of the relatively benign jars of jelly because they don't understand the rationale behind the process. It could just as easily have been a bad run of commercially prepared food, but as soon as the words 'home canned' appear, it flips a trigger.

I don't know about others here, but I do NOT bring low acid home canned foods to social gatherings. Just because. I also heat (and have instructed my husband how to do it) all low acid home canned products before I serve them to my family. These are the kinds of incidents that prompt localities to ban pot lucks unless professionally catered. The sad thing is it was totally preventable on several levels.

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