(HealthDay News) -- Home canning can help you enjoy homegrown foods all year long. But do it wrong, and the consequences could be deadly.
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The U.S. Centers for Disease Control and Prevention offers this advice for home canning:
- Follow up-to-date techniques for canning and preserving food, rather than traditions handed down in your family.
- Make sure you use the right equipment for the food you're canning, such as produce, meat, fish or poultry.
- Avoid using a boiling water canner, which can introduce botulism-causing toxins to the food.
- Throw out any canned food if the container is bulging, leaking or squirts food or liquid when opened.
- Discard any canned foods that smell bad or appear moldy or discolored when opened.
- Never taste canned food to determine if it's safe.
-- Diana Kohnle
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