Few things can match the rewarding feeling and security of preserving nutritious traditional foods for the year ahead. Whether it's freezing whitefish fillets or canning fiddlehead ferns, there are some important considerations to help preserve the harvest safely.
Clostridium botulinum is a very common bacteria found in soil and water which, under the right conditions, can produce a lethal toxin. The toxin causes the illness Botulism with symptoms first appearing as double vision, slurred speech, and muscle weakness. It quickly progresses to shutting down the body's ability to breathe for itself and ultimately leads to death without medical intervention.
Botulism today is uncommon, but generally associated with improperly prepared canned foods. Additionally concerning are improperly thawed vacuum packed frozen fish and improperly prepared sausages. There are some small things you can do to help make and serve safely preserved foods.
