What is the Potential danger of home canning?

Botulism is a serious illness caused by a toxin produced by the bacterium *Clostridium botulinum*. This bacterium is found in soil, dust, and water, and can contaminate food if it is not properly canned or preserved. Botulism can be fatal if not treated promptly.

Symptoms of botulism include:

* Double vision

* Blurred vision

* Drooping eyelids

* Difficulty swallowing

* Difficulty speaking

* Muscle weakness

* Paralysis

If you experience any of these symptoms, seek medical attention immediately.

To prevent botulism, follow these safety tips when home canning:

* Use only fresh, firm fruits and vegetables.

* Wash your hands and all equipment thoroughly before beginning the canning process.

* Follow the canning instructions carefully, including the processing time and temperature.

* Use only canning jars and lids that are in good condition.

* Discard any jars that are not sealed properly or that show signs of spoilage.

* Store canned goods in a cool, dark place.

If you are unsure about whether or not a canned food is safe to eat, discard it.