Just because it is homemade-doesn’t make it safe. Tonight Reporter Sarah Gustin explains the importance of canning it safe. It's in the soil, it can be deadly and you might be bringing it into your kitchen. (June Kraft / NDSU Extension Agent) IN OUR SOIL WE AUTOMATICALLY HAVE THE BACTERIA THAT CAUSES BOTULISM. SO KNOWING WHETHER IT IS PRESENT OR NOT, WE HAVE NO WAY OF IDENTIFYING THAT. Gardens are ripening and now many of you are canning. But the real question is Are you doing it the right way and the safe way? Because doing it the wrong way can be life threatening. (June Kraft / NDSU Extension Agent) WHAT HAPPENS IF THAT BACTERIA DECIDES TO GROW IT PRODUCES A TOXIN AND THAT TOXIN IS WHAT IS DEADLY. Botulism is only one of many canning food safety concerns. Canning methods are determined primarily by the acidity of the food or mixture of foods being canned. All fresh vegetables, except tomatoes, as well as meats, seafood, and poultry are low-acid foods. These are the foods that must be processed in a pressure cooker to be botulism free. (June Kraft / NDSU Extension Agent) IN ORDER TO KILL THAT BACTERIA IF IT FORMS A HEAT RESISTANT SPORE STATE YOU NEED 240 DEGREES FARENHEIT. THE ONLY WAY TO REACH THAT TEMPERATURE IS BY USING A PRESSURE CANNER. Kraft says TIMES, TEMPERATURES, AND POUNDS of PRESSURE ARE MAJOR CONCERNS WHEN USING PRESSURE COOKERS. She recommends having your dial gauges checked every year and that can be done right at your local extension service. She says if your gauge is off by 2 pounds or more-buy a new one. (Nats) WE PUT THE GAUGE THAT YOU BRING IN TO HAVE TESTED AND MAKE A COMPARISON WITH THIS DIAL TO OUR STANDARD. Kraft says water baths are fine when canning more acidic foods such as fruits, tomatoes, jams and jellies. In Bismarck Reporting for KX News, I am Sarah Gustin. If you would like to learn more about canning it safe you can contact your local extension service or log onto the extension website for updated handouts and reci...