Food safety infosheet highlights:
-In February 2009 a Spokane woman and two young children were sickened by botulism from improperly canned green beans from a home garden.
-Use a pressure canner and follow a tested recipe to safely preserve beans.
-Clostridium botulinum spores are common in soil. The spores can be heat activated and turn into cells. The growing cells create a toxin leading to botulism in oxygen-free canned foods.
Click here to download the food safety infosheet.