Botulism Blog - Carmel Restaurant Also In Canning Business Issues Recall Over Botulism - Comments http://www.botulismblog.com/ Food Poisoning Lawyer & Attorney : Bill Marler : Marler Clark en Copyright 2011 Thu, 08 Dec 2011 15:44:07 -0800 Thu, 08 Dec 2011 15:44:07 -0800 http://www.sixapart.com/movabletype/?v=4.32-en http://blogs.law.harvard.edu/tech/rss Business Writing Started making jams for the first time and my husband freaked me out by teasing me with horror stories of botulism poisoning and home canning..
I recently made strawberry jam, peaches in vinegar with spices, marmalade and lemon curd. Aren't fruits safer to can than other things? I followed the directions as best as I could, and used new Kerr mason jars. I sterilized most of them in boiling water, but a few just went through the dishwasher and then I kept them in the oven at 225f while cooking. I didn't boil the lids because the box said it would ruin the seal.
The only problem I ran into was I didn't have a pot tall enough to completely cover the jars for sealing, so I spooned the boiling water on top for a while and then tipped them on their sides. They seem to have sealed well, but since I am a paranoid mother I am all worried now.
Can anyone who's canned for years give me some peace of mind?

Business Writing

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oliver

]]> http://www.botulismblog.com/botulism-watch/carmel-restaurant-also-in-canning-business-issues-recall-over-botulism/#15019 http://www.botulismblog.com/botulism-watch/carmel-restaurant-also-in-canning-business-issues-recall-over-botulism/#15019 Botulism Watch Mon, 22 Jun 2009 20:02:31 -0800 bmarler@marlerclark.com (Botulism Lawyer)