Botulisim Is Real!

I have to share this video! I just had a friend that canned 50 lbs of potatoes. Just washed and scrubbed and cut up. Then water-bath! OMG! I pulled up the websites for safe canning and tried to get her to stop. No luck. I just won't eat any of her food anymore. I'll keep trying to lead her to the right side and pray she's lucky enough not to get sick.

Thank you for this valuable information! It's such a shame when people encourage others to use unsafe practices. I really appreciate it when creators like you want to keep people safe!

Such a needed lesson. Good job, Leisa! I don't understand the hostility and arrogance that makes some people so angry when you try to explain scientific facts that can save their life! Again, thank you for your diligence!

I read an interview by a survivor of botulism poisoning. She didn't understand how to properly pressure can and she filled the pressure canner with water above the jars. Basically she treated the pressure canner like a waterbath canner. Her botulism was totally preventable and now she's spending her time trying to educate other people. Keep preaching Leisa people need to hear it.

Totally agree! Safely canning foods is WORTH the effort and time.

Oh my gosh, this is a great video! I had no idea that botulism can present itself as a stroke. It is the scariest thought. I always inspect cans when I buy them and make sure they’re not even bulging, even slightly and there’s no dents on the rims. Your insight takes a lot of the fear out of being a DIY canner.

Thanks, Leisa! When I first started canning, I was so terrified of poisoning my family, and friends I wouldn’t share my bounty. And, I followed the National Food Preservation site to the letter 😂. I’m comfortable now with sharing, but I still follow the safety standards.

Any new canner who doesn’t listen to you is crazy!!! Your videos are so awesome! I have been watching you for 2 years and I have learned so much. I used to can 40 years ago. A lot has changed in those years. Your practical tips and safety measures have allowed me to fill my pantry with very safe food. Thank you Leisa!!! ❤btw I am 75 and still canning my heart out. 😂

Thank you Leisa! There are some really scary posts on social media for canning some pretty dangerous things. I worry about anyone who tries them . I respect “my kitchen, my rules” but if someone else gets sick, so much for “your rules”

I'm with you all the way with your safe canning practices. I'm 75, and too old to live by the skin of my teeth 😂😂

Such important information. Anyone that askes me about water bath or pressure canning gets my sermon on safe methods...then I refer them to my favorite and trusted y-t canning guru's RoseRed Homestead & Suttons Daze ,Prepper Potpourri & several others. Your collective videos are a must for people interested in food preservation. Leisa your dedication to the canning community is blessing to us all. We appreciate all of you.

As canning season is starting to crank up, I steer people to your channel. You are a much needed resource in this crazy “I’ll do it my way” society. My thing is dress like you want, listen to whatever kind of music makes you happy, etc. but don’t risk innocent people like your children, spouse, and other family and friends by being a rebel canner. Geezaloo already folks! I had salmonella once. Got into my bloodstream. I was in intensive care, 105 fever, almost died. Never ever would I, on purpose, not can properly!! I got it from undercooked restaurant food.

You got the pronunciation correct. Clostridium causes severe diarrhea and shedding of the intestinal tract. With antibiotic use, it is Clostridium dificile. It is also spreadable with improper hand washing.

Leisa, I stumbled across your channel in 2020 because I couldn’t get anyone around where I live to answer basic canning questions. I’ve been following you since. 😀

I still haven’t been brave enough to pressure can, yet, but watching this is making me more brave. Oh, you are looking great, Leisa.

Wish I would have had your videos 30 years ago when I first started canning. You explain the reasoning behind the importance of head space so well. When I began I just thought the head space was a suggestion. I also didn't know the reasoning of just finger tight, and why that is important. I learned the hard way. Thank you Leisa for all your great videos.

A popular canner on another site I subscribe to sometimes uses unapproved methods. They state that what they're doing isn't approved, but "we've never had a problem." Wow. Thank you for sticking with approved methods only!

Great info! Thank you for being an advocate for new canners (and seasoned as well)! So much scary info out there without even so much of a mention to their dangerous risks

Love the single serving jelly jars. I love canned spinach, hubs does not. He loves canned peas, I do not. With the little jars, he can have peas, I can have spinach, on the same night! Thank you for everything- I’ve been canning for as long as I can remember- over 38 years. I did not know, all those years, I was pressure canning incorrectly! 10 minutes, steady stream of steam. I had never done that! 🤦‍♀️🤦‍♀️🤦‍♀️ I wasn’t taught that. I do it now though. Oh my. The horror. I’m just glad none of us have gotten sick.

Hi Leisa! Glad you made this video! I canned quite a few quarts of the Blue Book, what I call, Candied carrots made with brown sugar water and orange juice syrup. Well, I discovered the hard way, that the weakness in my hands has gotten worse and I did finger tight the lids but it was a bit too loose and I had siphoning. The carrots cooked, are submerged in juice and everything sealed but I was upset the jars weren’t perfect. In addition, thanks to you, I ordered a weight gauge to verify my pressure readings and it was exactly as the PA extension office measured. I have my gauge checked every year by them. Last night, I made my usual ground Turkey lasagna and used my canned turkey I made, for the first time, and it was the best I ever made! Thank you, again, for your channel and great lessons!