Contact: Beth Calder, 207-581-2791ORONO, ME–University of Maine Cooperative Extension is advising Mainers to get up-to-date information before canning their garden harvest. Botulism can occur when safe canning methods are not used, because botulism-producing bacteria thrive under the low-oxygen conditions found in canned foods, and at food pH levels above 4.6. UMaine Extension county offices can
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