Safe Home Food Preservation

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Home canning is an excellent way to preserve garden produce and share it with family and friends. But it can be risky—even deadly—if not done correctly and safely. Home-canned vegetables are the most common cause of botulism outbreaks in the United States.
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 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.
The best way to prevent foodborne botulism is by carefully following instructions for safe home canning. Use proper canning techniques and use the right equipment for the right kind of food you are canning.
In June, a total of twelve families participated in Family Canning Night as part of our 4-H Summer Adventures program. We preserved all kinds of veggies from local farms when we prepared Salsa during the first workshop, and made apple butter during the second. Children, youth, and parents worked together to practice the hot water bath canning process. Salsa in a jarPreserves in a jar A woman checks the filling in a jar. A woman removes a jar from a canning vessel. Adults help children heat a pot. Children fill jars from a cooking pot.If you have questions about food preservation, or are interested in participating in upcoming classes, please email rtpeters@ncat.edu or call (910) 576-6011
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