Saw this article today. It looks like they'll all survive.
I was surprised it is from jars just from May. I always think of botulism as taking longer to form, but of course that depends on the environment the bacteria is growing in. This must have been pretty ideal for growth.
by bzsempergumbie
1 Comment
From that news article: *Fox 26 reported that officials think the woman who prepared the salad didn’t use enough salt to sterilize her environment in the canning process.*
It was likely due to a low acid ingredient (cactus pads) being canned i.e., in a water bath, without proper acidification. As far as I know, salt by itself is not a sterilizer when it comes to canning.