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According to USDA guidelines, the botulism bacteria are heat resistant and require a minimum temperature of 240 degrees to destroy (USDA Complete Guide to Home Canning, 2015).These temperatures can only be reached by using a pressure canner. In addition to proper processing, it is important to cool and store canned goods correctly.
Before opening canned foods, check for leaks, bulges, spurts of liquid, off odor, broken seals, and air bubbles. If any of these characteristics are present dispose of the affected jars without tasting.