Course:FNH200/Lessons/Lesson 06/Page 06.7
6.7 Home Canning
When canning foods at home, be sure to process all low-acid products in a pressure canner following the manufacturer's instructions closely. Any deviation from those instructions could substantially decrease the margin of safety of the process being used.
According to the Canadian Food Inspection Agency, "Improperly prepared home-canned, low-acid foods (e.g. corn, green beans, mushrooms, spaghetti sauce, salmon) are most likely to represent a risk for botulism. Outbreaks of botulism have also occurred in Canada's Inuit populations when people have eaten improperly prepared raw or parboiled meats from marine mammals."