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Home canning: Keep your family safe!
Safe home canning depends on controlling microorganisms that can survive or grow in sealed jars. Of particular concern is Clostridium botulinum, which can produce a powerful toxin in improperly processed low-acid foods.
Use only tested recipes from USDA, NCHFP or Cooperative Extension sources. Use a pressure canner for low-acid foods, follow the specified processing time and pressure, make altitude adjustments, and allow the canner to cool naturally as directed.
Botulinum toxin cannot be reliably detected by sight, smell or taste. If you do not know whether a food was canned using a safe tested method, do not eat it.
RECOMMENDED RESOURCES
Essential consumer guidance for preventing botulism from home-canned foods.
Tested procedures, equipment guidance and food-specific canning instructions.
Precautions for Home-Canned Foods — USDA FSIS
USDA precautions for handling and consuming home-canned foods.
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