As the name implies, it is a way of cook that can minimize the risk of botulinum.
The requirement is high-heat cook, at a minimum temperature of 121°C (250°F) for at least 3 minutes. Then the rate of botulinum spores surviving boiling water can be reduced to one in a trillion.
Botulinum cook is primarily for low acid (pH above 4.5) can food such as fish and other seafood, meats, poultry, mushrooms, and vegetables (except tomatoes).
To ensure safety, we recommend boiling home-canned foods for 10 minutes. If ever in doubt about potential safety, do not consume the food.
Keywords: botulinum cook