date:Sep 21, 2012
es and seafood), the following steps will help to reduce the risk of contamination or growth from Clostridium botulinum:
Clean and sanitize your hands, all work surfaces, utensils, and equipment and keep them clean during all stages of the canning process.
Use a pressure canner when canning low acid foods. A pressure canner is a large pressure vessel optimized for canning and is not the same as a pressure cooker. Strictly follow the manufacturer's instructions for canning foods considered to b