One thing for certain in the world of canning is, everyone has their own way of doing things. Different canners, jars, recipes, lids and practices throughout, and definitely different opinions. Having and using different products is not a problem, but unsafe canning practices can be. In fact, they can kill, or at the very least make you very sick from Botulism.
While Botulism can be a serious issue, it is very rare that illness and/or death occurs from home food canning. According to the Center for Disease Control website https://www.cdc.gov/botulism/surveillance.html in 2017, 19 Foodborne botulism cases were reported in the United States, not of which resulted from home food canning practices. Of those 19 cases there were 15 from California and 4 from Alaska . As quoted from the CDC website “Among the 15 toxin type A foodborne botulism cases in California, 10 were from an outbreak linked to nacho cheese at a convenience store, two were from an outbreak linked to an herbal deer antler tea, one was from a suspected soup with bulging lid but was not available testing, and two were not linked to a known food source. Among the four toxin type E foodborne botulism cases in Alaska, three were from an outbreak linked to seal blubber with seal oil, and one was linked to dried herring in seal oil. The median age of patients was 42 years (range: 14–85 years); 11 were men. Three deaths were reported.”
The intent of this blog is not to diminish the severity of Botulism, rather to increase the awareness of safe canning practices and ensure home canners do not become part of the statistics. As such, we highly recommend people follow safe, approved canning practices and stay away from old world practices and recipes. We believe the best option for doing to is to follow the guidance from The National Center For Home Food Preservation (NCHFP), found at this link https://nchfp.uga.edu/ The NCHFP provides tested and proven recipes and guidelines for Canning, Freezing, Drying, Curing and Smoking, Fermenting, Pickling and Jam & Jelly making, among a host of other excellent tips and recommendations.
Botulism is real, and it’s a real problem. However, it is easily avoidable, especially when following proper canning practices, recipes and guidelines. We sincerely hope you will visit the NCHFP website and review the wealth of information provided. While you’re there, consider the So Easy to Preserve cookbook which can be purchased at this link https://setp.uga.edu/ It contains some of the best canning recipes to be found, covering a wide array of food types.
Bottom line, be safe by following approved recipes and practices. Have fun and happy canning.
I’m considering using your lids but I need to know more about them. Is there a website that has the particulars on how to use and how long the seal will last and how long u can keep on the shelves without making someone ill.
Teresa,
Thanks for your consideration of Harvest Guard Reusable Canning Lids. We think you’re making a good decision to consider our product.
Please allow me to answer your questions individually. First, our website’s “information” page, found at this link, canninglids.com contains instructions on how to properly use our lids. The metal band is the key. It must not be too tight when placed in the canner, and upon removal from the canner, the band must then be tightened until the point where it no longer turns, without excessive force.
We are also working on several short informational videos that will soon be available through our YouTube channel, so please look for those to be announced soon on our Facebook page and other social media outlets.
Regarding how long the seal will last, when a good seal is obtained, there is no reason it will not last for more years than the food is still good. We personally have extensive experience with lids remaining sealed for many years.
That leads to your final question, regarding how long something can remain on the shelves without making someone ill. This is where we recommend you refer to the National Center for Home Food Preservation at the following link National Center for Home Food Preservation
As long as the seal remains tight, and oxygen has not entered, the longevity then falls into what is recommended based on safe food consumption recommendations as explained within the contents of the NCHFP pages.
Hopefully we’ve been able to answer your questions, however if you have additional concerns, please feel free to contact us either here or at info@canninglids.com