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Home canning is an excellent way to preserve garden produce and share it with family and friends. But it can be risky—or even deadly—if not done correctly and safely. Home-canned vegetables are the most common cause of botulism outbreaks in the United States. Learn how you can preserve vegetables—as well as fruits, meats, seafood, and more—correctly and safely.

Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves. It can cause difficulty breathing, muscle paralysis, and even death. The toxin is made most often by Clostridium botulinum bacteria. Improperly canned, preserved, or fermented foods can provide the right conditions for the bacteria to make the toxin.

You cannot see, smell, or taste the toxin, but taking even a small taste of food containing it can be deadly.

Botulism is a medical emergency. If you or someone you know has symptoms of botulism, contact your doctor or go to the emergency room immediately.

You can protect yourself, your family, and others by following these tips.

The best way to prevent foodborne botulism is by carefully following instructions for safe home canning from the USDA Complete Guide to Home Canning. Only use recipes and cookbooks that follow the steps in the USDA guide. Don’t use other recipes, even if you got them from a trusted friend or family member.

You can learn more about proper home canning from these resources:

Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood.

Pressure canning is the only recommended method for canning low-acid foods.

When pressure canning, keep the following things in mind.

Review USDA’s Complete Guide to Home Canning [PDF – 40 pages]  for more information on pressure canning.

If you have any doubt whether safe canning guidelines have been followed, do not eat the food.

Home-canned and store-bought food might be contaminated with toxins or harmful germs if:

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