[CH] Be not afraid - botulism

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Fellow ChDs,
At the risk of nauseating Cameron further, and with due recognition to 
Chuck's most recent (and typically thoughtful) post, the list does have newer 
members and ought not to chill the recipe posts of its members.  Most cases 
of botulism are of the infant variety (72%, Tim Roberts, Extension food 
safety specialist, Virginia Tech) caused by giving honey or pureed raw 
vegetables to children under 12 months of age, in the name of healthful 
nutrition.  The spore responsible for the illness we call botulism is 
in the soil. Most cases of adult botulism, a mean of 28 cases per year in the 
US since 1973, are caused by improper home canning techniques and the 
occasional commercially packaged ("preserved") preparation.

Yoda's recipe was neither canned, nor preserved.

"Clostridium botulinum requires an anaerobic (no oxygen) environment, such as 
that found inside a can or jar, to produce botulism toxin. (Yoda's recipe was 
not "airless, or even 'low air.' )  Boiling will not kill Clostridium 
botulinum spores. The temperature required to kill the spores (250 degrees 
Fahrenheit) is obtainable only through the use of a pressure cooker."
- State of New Jersey
Department of Health and Senior Services

C. botulinum is the spore responsible for the illness we call botulism. It is 
in the soil. Your herb leaves, garlic cloves, petals, fruit, or chiles will 
come into contact with garden soil. 

Given that the request:

"a salsa recipe that's suitable for canning" 

would seem to combine BOTH home gardening and home canning and that the 
August 1998 Annals of Internal Medicine states that: "Recently identified 
vehicles for foodborne botulism include HOMEMADE SALSA, baked potatoes sealed 
in aluminum foil, cheese sauce, sautéed onions held under a layer of butter 
(airless), garlic in oil (airless), and traditionally prepared salted or 
fermented fish," I'd advise preparation caution, but I won't be offering a 
recipe.  Remember Cameron's well placed notation, even if tomatoes 
predominate the mix and give it high acidity, pH ain't no guarantee against 
botulism in airless environments.

Gareth the ChileKnight

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