[Herbalist] BASIL OIL/canning/botulism

[Janece Suarez]

Okay here's some canning instructions I found online. While we are on
the subject I thought I'd share...

So after reading this I guess that one COULD can herbal oils, but you'd
obviously want to leave them in the original jars, etc just like any
canned food.

In service,
Sioned


http://www.hlth.gov.bc.ca/hlthfile/hfile22.html
What is Botulism?
Botulism is a serious, often fatal form of food poisoning. The poison is
produced by "Clostridium botulinum", a bacterium that is found
everywhere -- in soil, on raw fruits and vegetables and on meat and
fish. Over the years, a number of Canadians have died from botulism, as
a direct result of improper home canning.

What causes Botulism?
Botulism spores are resistant to heat -- even from boiling water -- and
thrive in a moist, oxygen-free environment. As botulism spores
reproduce, they generate one of the most extraordinarily powerful
poisons on earth: one teaspoon-worth is sufficient to kill 100,000
people. Improper home canning creates the perfect environment in which
to grow the botulism toxin. Because food contaminated by botulism may
very well look and smell normal, there is often no warning. That is why
home canning must be done properly with extreme care - any short cuts
you take could be deadly.

What are the requirements for safe home canning?
Heat and acid level are the two keys to canning safety. High-acid foods
such as plums or rhubarb are quite resistant to bacteria, and only
require the "boiling water bath" method of canning. Low-acid foods --
including most vegetables, meats and seafood must be canned at higher
temperatures, that only a pressure canner can attain.

What is the "boiling water bath" method?
The "boiling water bath" is probably what you saw your mother doing. It
involves dropping a basket of sealed jars into a large pot of rapidly
boiling water.

What is pressure canning?
A pressure canner is a large, cast-aluminum pot with a locking lid and a
pressure gauge. By cooking under pressure, you can bring the temperature
of boiling water up to 116ºC (240ºF). This is the minimum temperature
necessary to destroy botulism spores, and the only way to guarantee safe
canning for food items such as vegetables, meats and seafood. Your
pressure canner should come with complete instructions. Always follow
them carefully. Keep these pointers in mind:

Ten pounds is the minimum safe pressure;
Processing time -- will vary depending on the type of food being
preserved and the size of the jar. Never shorten the cooking time that
is recommended in the instructions.
If you live more than 1,000 feet above sea level, then both the pressure
and cooking time will have to be adjusted (consult a chart);
Once the right pressure is reached during cooking, it must be kept
constant throughout the cooking step;
Both "weighted" gauges and "dial" gauges should be checked for accuracy.
Read the manufacturer's directions carefully for recommended
testing/frequency procedures, to make sure your canner is being operated
safely and correctly.
What jars are best for canning?
Manufacturers make heavy-duty jars specifically for home canning. Do not
use, say, empty peanut butter jars, because commercial jars are not
strong enough to be safely used for repeated home cannings. "Mason" jars
-- which screw shut with a threaded neck are the most common choice. Do
not re-use the lids: after a lid has been pried off once, a perfect fit
can no longer be guaranteed. The jars themselves can be used many times,
as long as the sealing rims are perfectly smooth and there are no
scratches or cracks.

What should you do if the home-canned food doesn't "look right"?
Never eat, or even taste any home-canned food that:

appears to be spoiled;
foams;
develops a bad smell during cooking;
the container has a bulging lid or is leaching;
you are not sure whether the food was properly canned or not.
Place any questionable containers and food in a waterproof container and
throw it in the garbage. Do not feed the questionable food to your pets
or any other animals. After throwing it away, wash your hands well with
warm soapy water. Also wash any utensils or surfaces the food or
container may have touched.
The importance of cleanliness
The other safety factor to keep in mind is cleanliness. All work
surfaces should be kept clean during all stages of the canning process.
The food being preserved must itself be rinsed clean. It is particularly
important to sterilize the jars and seals before use. To sterilize jars,
boil them for 10 minutes. If you live at higher elevations (over 1,000
feet) allow one more minute of boiling for each extra 1,000 feet of
elevation. To sterilize tops (seals with rubber gaskets) boil them for
five minutes.

Any questions?
Home canning is perfectly safe ... but it needs to be done correctly. We
recommend that you read up on home canning before you try it. Good books
are available on the subject, either at the library or in the stores.
Pressure canners almost always come with comprehensive instructions. If
you have an older pressure canner and cannot find the instructions,
contact the manufacturer to ask for a copy.

For additional information contact your local Public Health Office.