If you’re anything like me, the COVID-19 pandemic has left you with a lot of extra time around the house. For me and many others, this has meant diving into hobbies such as gardening. 

This is a new hobby for me and as everything is seemingly ripening at the same time, I’m searching for ways to safely preserve my produce before it spoils.

Here are some useful safety tips and resources I’ve found helpful:

Home canning is an excellent way to preserve your garden produce, but if home canning is not done the proper way, your canned vegetables and fruits could cause botulism.

Botulism is a rare but potentially deadly illness caused by a poison most commonly produced by a germ called Clostridium botulinum. The germ is found in soil and can survive, grow, and produce a toxin in certain conditions, such as when food is improperly canned. The toxin can affect your nerves, paralyze you, and even cause death.

You cannot see, smell, or taste botulinum toxin—but taking even a small taste of food containing this toxin can be deadly.

Botulism is a medical emergency. If you or someone you know has symptoms of foodborne botulism, see your doctor or go to the emergency room immediately.