To amplify this, it's also worth noting that botulism is not a real risk if you don't even bother canning, and just refrigerate the food after it's fermented. (

To amplify this, it's also worth noting that botulism is not a real risk if you don't even bother canning, and just refrigerate the food after it's fermented. (As I mentioned in response to the parent, lack of oxygen is required for botulinum toxin production.) Canning is only necessary for long-term storage at room temperature; the significant bacteria in food generally don't like the cold. Storing your product in the fridge makes getting started with fermentation really simple!