Home canning can be a joy, but one slip-up could be fatal—botulism is a real threat, and it’s often invisible. Most foodborne botulism outbreaks in the U.S. come from home-canned veggies, not store-bought goods. The key? Only use water bath canning for high-acid foods, and pressure canning for low-acid ones. Don’t trust old family methods or cute jars from craft stores—stick to tested equipment and up-to-date USDA guidelines. Even a small taste of contaminated food can be deadly, so never sample if you’re unsure. Have you or someone you know ever had a canning scare? Let’s talk safe tips and experiences! #Health #BodyHealth #HomeCanning