The USDA Guidelines That Prevent Botulism

Updated January 2026 | Based on USDA Complete Guide to Home Canning (2015 revision) and my 8 years of canning experience

Serious Warning: I threw away 24 jars of green beans in 2018 because I water-bath canned them instead of pressure canning. Water bath does NOT get hot enough to kill botulism spores in low-acid foods. I was lucky I caught my mistake before anyone ate them.

The life-or-death rule: Low-acid foods (vegetables, meat, fish) MUST be pressure canned at 240F. Water bath canning only reaches 212F – not hot enough. High-acid foods (fruits, pickles, jams) can be water bath canned safely.

Canning Safety Guide

Mastering cooking fundamentals improves every meal you prepare. Understanding techniques builds confidence in the kitchen.

Getting Started

Start with basic equipment and techniques. Practice regularly to build skills. Learn from mistakes and adjust.

Tips for Success

Read recipes completely before starting. Prep all ingredients in advance. Taste and adjust as you cook.