Botulism: What Home Canners Need to Know

I promote home canning to extend the availability of seasonal foods.  Home canned goods also happen to be delicious. There’s only one potential downside: foodborne botulism. Alex and I were talking about preservation yesterday in relation to someone we know who doesn’t use salt, but is taking up charcuterie.   Bad idea, I say. I had some questions about botulism that neither of us could answer so I dug through some internet and print sources [...]