The Centers for Disease Control and Prevention has more on home canning and botulism. They both explain the dangers more fully and link to the USDA complete guide to home canning to help you do it as safely as possible.

For an overview of the main spore-forming bacterial species responsible for food spoilage in baked goods, meat, milk and canned foods and their characteristics see André, Vallaeys and Planchos (2017) “Spore-forming bacteria responsible for food spoilage. “



CDC “Home Canning and Botulism” last accessed 6. february 2021

André, Vallaeys, Planchon (2018) “Spore-forming bacteria responsible for food spoilage” doi: 10.1016/j.resmic.2016.10.003