Health Tip: When Canning Food at Home

Canning food is a long-standing tradition in many households and a perfect way to enjoy the freshness of summer foods year round.

But improper canning can lead to nasty consequences, such as botulism, a potentially deadly illness produced by a germ Clostridium botulinum.

When it comes to canning, the U.S. Centers for Disease Control and Prevention suggests that:

You use the right equipment for canning each type of food. Pressure canning is recommended for low-acid foods, while boiled-water canning can be used for other types.
If you suspect that the food has gone bad, throw it out.
You never taste test to determine if food is safe to eat.

Source: HealthDay