Does the thought of botulism scare you from canning at home? On this week’s episode of the Perfectly Preserved Podcast, we explain what botulism is and equip you with the information you need to avoid it in your canning process. We share more about botulism cases in the U.S., how to avoid botulism through food prep, how to safely can low-acid vs high-acid recipes, which components of the canning process are critical to evade C. botulinum, and a bit on how we’re wrapping up this canning season.  Let this episode empower you to pressure can delicious low-acid recipes at home without fear of botulism!Want to learn more about pressure canning? Listen to our episode here. Join Anna and Jenny on Instagram to connect and learn more.Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comSHOW NOTES:See more from Jenny on this episode here https://thedomesticwildflower.com/perfectly-preserved-podcast-episode-10-big-bad-botulismSee more from Anna on this episode here