 Botulism Question
This may be a stupid question, but I can't seem to find the answer anyway. Background... I want to start making my own jams.
1. In documents describing canning there are warnings all over the place about botulism. The bacteria are apparently on all fruits and vegetables (and other places too), but don't become toxic other than in an anaerobic (airless) environment. It is killed with heat, which is why canning uses high temperatures.
2. I bought a Foodsaver vacuum sealer to remove air from bags and cans, sealing the food in an airless environment. This is supposed to help the food keep longer.
3. One can also freeze food in airless environments (to prevent freezer burn) and I've used that Foodsaver vacuum sealer for that purpose too.
Now the question -- why the warnings about botulism in scenario 1, the canning thing, and not in the vacuum sealing or freezing instance? Should I be afraid of that food which has been kept in an anaerobic environment? |