1 Identify the food category
Low-acid foods such as many vegetables, meat and fish need appropriate pressure canning using a tested procedure. Boiling jars in water is not a universally safe substitute.
2 Follow a tested process exactly
Choose reliable instructions for the specific food, jar size and equipment. Do not independently change proportions, temperature or time. If the necessary equipment or knowledge is unavailable, choose commercially prepared food.
3 Never taste a questionable jar
Do not use leaking jars, swollen lids or food with unknown processing. A normal appearance does not rule out danger. Follow official disposal guidance and do not give the contents to animals.
Practical checklist
- Food category checked.
- A tested specific procedure.
- Suitable equipment available.
- No questionable or unknown jars.
Frequently asked questions
Does a sealed lid prove safety?
No. A seal does not prove the food received safe processing.
Can I taste a small amount?
No. Never taste food suspected of carrying a botulism risk.
Source and scope
CDCFollow the product label and local health guidance. Individual feeding and medical needs require professional advice.
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