If you've ever pulled a jar off of the shelf and it wasn't sealed or it didn't stay sealed,

talking about home canning, or maybe you tried fermenting and it molded or it had a funny odor,

you just weren't sure if things were right or if they were safe.

Maybe you dehydrated food, but you're like, is this actually dehydrated enough that it's going to stay shelf stable and not grow mold in the jar or the mylar bag, however you ended up sealing it?

Or you preserved food and then you were too scared to actually eat it and use it in your cooking.

Or maybe you even tried some root cellar techniques and it didn't last.

Everything started to rot and to break down and you just kind of got frustrated.

Or you're just hesitant and not sure about the safety of preserving food at home.

And with a plethora of online opinions and videos and Facebook posts and you see all these different comments on doing things this way and what rules actually

matter and what things are necessary and it seems everybody has contradictory.

It can be really overwhelming and leave you wondering like what is actually the sound true advice

for successful home food preservation that I don't have to worry about

when it comes to food safety. So we're going to do a, we're going to dive into that today

and talk about some of the most common concerns around the different types of food preservation.

So I think probably the largest one that people has is botulism.

And so being afraid of botulism, that is a very real concern.

And we do want to make sure that we are using methods so that our food doesn't

have botulism in it. So botulism is a very specific type of food poisoning. It's actually a

neurotoxin. And you cannot, this is the one that I see a lot that is very misguided, where people

are like, oh, you'll know if it's went bad

talking about home canning and in reference to botulism. Like if it smells funny or it looks funny,

then don't use it, which is true, but that actually has nothing to do with telling you if it's

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