[djf]

I have a collection of these salsa jars that I thought would be good for canning.
I meticulously washed them, and sterilized them with both bleach and a light iodine solution.

Took fresh spinach from the market, washed it as good as I could, then on the stove to what can only be called a violent, rolling boil.

Into the jars. Sealed the jars. Into the fridge. The top popped down into it which told me I have good negative pressure and a seal.

Did the same with onions. Both jars have been refrigerated since.

Now it was not a difficult process at all - I used alot of the same kind of sterilize techniques I use doing homebrew.

Then I read up on botulism. Clostridium Botulini doesn’t get killed by boiling water. Ya gotta go to like 215-220 degrees.

Now I’m not worried about my onions or spinach - they have simply never been at room temp for long at all.
But I don’t have alot of confidence that I could can for just plain old regular shelf conditions.

Does anyone know if there is a home test type thing for botulism toxin?

[Kakaze]

We can to shelf, in fact they have a “party” 3 ladies canning...........I’ll find out for you.

[Will88]

“Does anyone know if there is a home test type thing for botulism toxin?”

Probably not, but there have been proven canning methods around for decades which eliminate any chance of botulism or other food contamination. The official government site is a good place to start:

http://www.uga.edu/nchfp/