ISO: Valerie, Woodward IA

Dear Valerie,

Please don't get angry with the messenger, but regarding the recipe (not posted), the person that told you "it is a way to get botulism" is correct. Because of the addition of peppers and onions (low acid foods) the recipe you're using must be pressure canned or frozen to be safe.

More information:

Canning Tomatoes and Tomato Products - pdf file (click here)

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Q. If my recipe doesn't call for processing, do I need to do so?
A. Yes. Canning recipes prior to 1990 should not be used. Many old recipes do not include instructions for processing foods. The foods are canned by the open kettle method, sealed and stored. This method for canning, the open kettle method, is not recommended for it presents a serious food safety hazard. All high acid foods should be processed in a water bath canner and all low acid foods in a pressure canner.

Q. Why is open kettle canning not recommended?
A. In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage.

Source: Metropolitan Government of Nashville and Davidson County Agricultural Extension Service

Happy Cooking!

Betsy