While home canning is safe there are dangers in canning. One of them is Botulism. This is a potentially deadly illness caused by a germ that grows in the soil and produces a toxin under certain conditions. It can affect your nerves and even paralyze you. Some symptoms include:
- Double or blurred vision
- Slurred speech
- Difficulty swallowing
- Muscle weakness
- Drooping eyelids
Click here learn more about food canning techniques recommended by the USDA.
Low Acids Foods
Low-Acids foods have a PH level which is more than 4.6. These types of food encourage the growth of the botulinum bacteria. The CDC recommends only using a pressure canner for low-acid foods. A water bath canner for low-acide foods should never be used.
Here is a list of some low acide foods:
- All Meat, fish and seafood
- Some fruits
- Almost all vegetables including asparagus, greens beans, beets, corn, and potatoes)
Click here for the “Complete Guide to Home Canning” published by the USDA.