In my quest to get help you get less worried about getting botulism from home canned goods, I did a little research on botulism and home canning, and here's what I found, courtesy of this paper written by the Centers for Disease Control. Here's a summary:
- Botulism is extremely rare: only 263 cases in the US between 1990 and 2000
- The majority of them were in Alaska (39%) because of improper canning of Alaskan native foods.
- Botulism fatalities were only 4% in out of these 263
- From botulism caused by home canning products, the most common cause was improperly canned asparagus
- All cases of botulism were caused by improperly canned vegetables and meats (and, interestingly, there was one case of botulism from peyote tea), not jams, jellies or fruits
- Your chances of dying from salmonella poisoning are 0.08 deaths/100,000>population, but your chances of even getting botulism are .01/100,000 and if the fatality rate is only 4%, the fatality rate is only .0004/100,000