> Do I have to heat it up in the final stage to kill botulism and how
> do I know it is ok to drink without harm when it is done.

A simple search for 'botulism poisoning' on Google or other engine will turn
up more info than most would care to read.  Near the top of this search:
http://www.google.com/search?hl=&cat=&meta=&q=%22botulism+poisoning%22 was a
page that contained this paragraph:
"Home-canned foods are responsible for over 90% of all cases of foodborne
botulism. However, commercial products have also occasionally been
implicated. A product with an anaerobic environment allows for the growth of
C. botulinum spores and toxin production. The toxins are resistant to
digestion by gastric enzymes. "
and
"C. botulinum spores are highly heat-resistant; commercial and home-canning
procedures should be done at the appropriate temperature and pressure to
kill these spores. A pressure cooker must be used to can vegetables at home
safely because it can reach temperatures above boiling (>212oF or >100oC).
Information on safe home-canning procedures is available from local county
extension home economists. Botulinum toxin is readily inactivated by heat;
nevertheless, the FDA recommends that any food suspected to contain
botulinum toxin be destroyed. Proper acidification and refrigeration of
commercial products such as herb-infused oils will inhibit spore growth and
toxin production".   (See
http://www.ama-assn.org/ama/pub/article/3707-3917.html )

allen
http://www.honeybeeworld.com

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