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

Comments are closed.