Recently i started to do some home-made canning. The procedure I use is
- Use a pressure cooker to build the jars (cristal ones) for about 10 minutes at 120C.
- Cook my vegetables (normally tomatoes, garlic, capsicum, eggplant, zuchini) the whole mix surely has a ph over 4.6 which is where the Clostridium botulinum lives.
- Put the cooked vegatables in the cristal jars (which will still be hot), close them, and put them back into the pressure cooker.
- Cook the closed jars for 20-25 minutes at 120C
My understanding is that botulism is a very serious disease, the most concerning part is that it does not alter the taste, color or texture of the food.
Currently I consume my canned food within 1 week.
The question is, given that I use 120C degrees when cooking, can I be reasonably safe? Is there a significant risk?
Follow up question: I would like to not only store my cooked vegetables, but also cook them with tofu or chicken and then preserve them using the same procedure, however I have not done so as I know tofu has quite a high PH. Would it be safe to use vegetables + tofu/chicken in the preserves?