The recent botulism outbreak in Lancaster may have consumers wondering what causes it and how people may be affected by the toxin. The CDC states that all cases of botulism are caused by eating food contaminated with the toxin produced by the bacteria. The Ohio State University Extension fact sheet HYG-5567-11, linked here, offers more information.
Fairfield County FCS Educator Shannon Carter discusses safely preserving food and her upcoming canning classes in this recent WLRY Farm Page interview, linked here in mp3 format.
Learn more about food preservation at this Food Preservation website that includes a list of upcoming classes hosted by Ohio State University Extension. The next scheduled classes in Fairfield County will be in the Ag Center from 6:30 p.m. until 8 p.m. on June 2 and June 16, 2015.
For more information about preserving food by pressure canning, see this presentation recorded during one of our food preservation programs last summer.