Greg's comment made me curious, as I'm certainly no expert on theses things, and tend to largely rely on my senses (mostly smell) in these situations, which I've now learned isn't necessarily relevant with botulism. With that said I found point 2 on this post particularly interesting to this topic https://food52.com/blog/15869-the-need-to-know-guide-to-botulism-for-safe-canning-preserving. 

Cheers!

Jonathan Beckel 

On Thu, Sep 19, 2019, 12:06 PM Gregory Walsh <sixbynine@usa.com> wrote:

I have done both and must emphasize the importance of boiling and pressure canning with low acid foods like tomatoes. You only suffer botulism once.

 

Greg Walsh

 

From: mba [mailto:mba-bounces@thebarn.com] On Behalf Of Alexey Korovinskiy
Sent: Thursday, September 19, 2019 11:18 AM
To: mba@thebarn.com
Subject: [mba] starsan and canning

 

Hey guys. Have any of you done any canning, pickling etc?

 

Any idea if using StarSan to sanitize jars instead of steaming them, boiling etc. would be a good idea? Anyone with experience?

Thank you in advance!

 

--
Alexey Korovinskiy

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