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.