Improper canning or a faulty recipe can lead to a number of problems, including:

This rare food poisoning can be fatal and is a large part of why many are wary of canning. Botulism is caused by the clostridium botulinum bacteria which produces a toxin in canned goods. The toxin attacks the nervous system and can paralyze the body as well as cause death. Botulism is sometimes found in those foods that have not been properly sealed.

Water bath canners, as opposed to pressure canners, can be sufficient for a few types of high-acid foods. Tomatoes and fruits are often canned using nothing but boiling water due to their high acid levels. These foods are often less likely to form dangerous toxins due to having more natural acid.However, low-acid foods like vegetables need to process in a pressure canner to kill toxins.

Safe canning practices require that cans are sterile for ultimate safety. Creating a sterile environment is crucial for minimizing the risk of toxin or bacteria growth. Start with clean glass jars that you run through the dishwasher.The best way to sterilize jars is to place them in boiling water for at least 10 minutes. Placing them in a warm oven during the canning process will help keep the jars warm and won't compromise their sterile condition.Boiling water is a friend to all home canners. Place a small pot of boiling water on the stove and keep it boiling throughout the entire canning process. Place new lids and rings in the water to sterilize them as well.Making the kitchen and work area sterile is essential during the canning process. Dip tongs and other canning tools into boiling water for just a few seconds to keep the area clean and ensure that there is no cross-contamination.

While canning jars and rings can be reused from year to year, it is imperative to always purchase brand new lids for the canning process. Lids include the rubber ring area around the inside bottom edge which is only suitable for canning use.Reused lids can mean using a top that doesn't seal properly, which can ruin your canned food. A bad seal also invites bacteria and toxins to enter food, which could cause sickness or even death.

One of the best things to learn is how to spot potential issues right after the canning process is over. Test completed and cooled cans by pushing down on the lid. If you can move the lid at all, the can is not sealed.Inspect the outside of the jar for any signs of cracks, leaks or swollen spots. Make sure to hear a pop or suction noise when opening a canned jar from the pantry.The ring should be easy to turn, but the lid should be well suctioned onto the jar. Lift up the jar and inspect the underside of it for any signs of bacteria or growth. Inspect the top of canned food and look for any odd liquid or foam. Discolored, moldy or stinky food should be discarded.