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Wisconsin | yes botulism likes anaerobic conditions, actually it grows just fine in typical soil conditions all over, but it takes over and produces toxin only in anaerobic conditions with low acid, AND all the other competitors killed off. So water bath canning of potatoes, vegetables etc. is the perfect recipe for toxin, but saurkraut, beer, cheese, yogurt are not botulism hazards, too many competitors.
Mainefarmer is right about BPA in cans, except for pineapple in actual tin plated cans, not sure why that is.
Edited by junk fun 11/10/2021 23:13
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Canned food expiry date
