Botulism spores can survive much higher temps than those used for pasteurization. This is why there's a risk for botulism for home-canned goods that aren't aci

Botulism spores can survive much higher temps than those used for pasteurization. This is why there's a risk for botulism for home-canned goods that aren't acidic enough. If you're water bath canning, that's pretty much 212F (or less due to altitude). Pressure canning at 15PSI can get up to around 240F, which the minimum temp to kill botulism. In the past I have done the family milk cow/goat thing, as well as canning, natural fermentation, and cheese-making. So I've done some reading on the topics. I sorely miss raw jersey milk on a daily basis. That stuff is wonderful.