Home Canning and Botulism

"What You Need To Know

• You cannot see, smell, or taste the toxin that causes botulism, but taking even a small taste of food containing this toxin can be deadly.
• Follow these steps to protect yourself and others from botulism:
  • Always use proper canning techniques and the right equipment for the kind of foods you’re canning.
  • If you have any doubt about whether a home-canned food was canned properly, throw it out!
  • Also throw out home-canned and store-bought food that has signs of contamination. Never taste food to see if it’s safe!
• Botulism is an emergency. Seek medical help immediately if you or someone you know has symptoms.

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.

It’s time to harvest your delicious produce, and you may be thinking about canning some of it. But beware! If home canning is not done the right way, your canned vegetables and fruits (as well as canned meats, seafood, and other foods) could cause botulism.

What Is Botulism?

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 home-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.

How Can I Help Prevent Botulism From Home-Canned Foods?

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

1. Use proper canning techniques.

The best way to prevent foodborne botulism is by carefully following instructions for safe home canning from the USDA Complete Guide to Home Canningexternal icon. 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:

• The National Center for Home Food Preservationexternal icon
• State and county extension servicesexternal icon (click on your state or scroll down for a list of all services)..."
  Home canning/Botulism