I have never heard of one. What makes botulinum so dangerous is that it is odorless, tasteless, and colorless; you won't know you've ingested it until it poisons you- which it does be killing the nervous system. When I took the Master Food Preservers Class, they had us listen to a tape made by a woman who survived botulism that she got from baked potatoes at a restaurant that had been held too long at too low a temperature.Is there a botulinum test for the homesteader?
@Chic Rustler properly prepared canned food will last, literally, for a hundred years and still be perfectly safe to eat, although some (but surprisingly not all) of the nutritive value will have degraded, as well as the texture and look of the food.you seriously eat decade old canned goods?
Absolutely. We preserve as much as we can in the bountiful years and eat on it for a long time.I've eaten canned goods over 10 years old. Especially things like applesauce and apple butter, and some other fruits although they get a little soft. And jellies and jams. Made all I could when they were plenty and ate for years if there didn't turn out to be another bumper to where I could can a bunch more. Have some on the shelf now that my mom made over 10 years ago. Have had tomatoes that were not dated..... but if the seal was good, and they smelled and looked okay when I opened them, then they got used. Sometimes things just got shoved back on shelves by accident.
I ordered the jars from Walmart, but they were Kerr brand jars.I have found that the Walmart jars are poor quality: have had some break during processing. No problem with the lids. So... I buy name brand jars, and WM lids.
I used to do this too, until last year. When I got out my canner, I noticed there was pitting in the bottom. I talked to a lady from Presto, and she said it was from the vinegar reacting with the traces of copper in the water. We have copper pipes in our house. So now I just wash my jars in soap/water the day after canning.Actually my wife taught me a splash of white vinegar in the pressure canner. Prevents white spots on the outside of the jars lids and rings. So that's what I do. Maybe 1 tablespoon is all I add and it works well.