In the information about this food
poisoning, it says that the spore comes
from dirt, and can breed in canned
low-acid vegetables. In other sources, I
have seen tomatoes referred to as a source
for this as well. Would home-made cooked
(then canned) condiments containing
vinegar (like barbecue sauce or ketchup)
be susceptible to grow botulism, or would
the acid from the vinegar added to the
recipe prevent such an occurrance?
