Answer:
a. Follow proper canning techniques.
Explanation:
Although home canning is a great way to preserve garden goods it can be very risky or even deadly if not done correctly and safely.
Beware! Your canned vegetables and fruits could cause botulism if home canning is not done the correct way!
Botulism is a rare but potentially deadly disease caused by a poison most commonly produced by a germ called Clostridium Botulinum. The germ can be found in soil and can grow, survive and produce a toxin in certain conditions, such as when food is improperly canned. The toxin can damage your nerves, paralyze you, and even cause death.
You cannot smell, see or taste botulinum toxin but putting even a small amount of food containing botulinum into your organism can be fatal.
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.
Some of the symptoms that may occur are: drooping eyelids, double and/or blurred vision, thick-feeling tongue, muscle weakness, dry mouth, difficulty swallowing, slurred speech etc.
Many cases of foodborne botulism have occurred after people ate home-canned, preserved, or fermented foods that were contaminated with this toxin. The food was contaminated because it wasn’t canned or processed correctly.
You can take these steps to protect yourself, your family, and others when it comes to home-canned foods:
1. Use proper canning techniques by carefully following instructions for safe home canning in the USDA Complete Guide to Home Canning. Do not follow recipes and cookbooks that do not follow the steps in the USDA guide, even if you got these items from a trusted friend or family member.
2. Use the right equipment for the kind of foods that you are canning. Pressure canning is the only recommended method for canning low-acid foods. Foods with low acid content are the most common sources of home-canning related botulism cases. Low-acids foods include almost every vegetable, some fruits, milk, all meats, fish, and seafood. Do not use boiling water canners for low-acid foods because they will not protect against botulism.
3. Do not hesitate! If there is any doubt if safe canning guidelines have been followed, do not eat the food. Home-canned and store-bought food might be contaminated with toxin or other harmful germs if the container is leaking, bulging, or swollen; the container looks damaged, cracked, or abnormal; the container spurts liquid or foam when opened; the food is discolored, moldy, or smells bad.
If the container or the food inside has any signs of contamination, throw it out! If any of the food spills, wipe up the spill using a solution of 1/4 cup bleach for each 2 cups of water.
Never taste food to determine if it is safe! Do not taste or eat food that is discolored, moldy, or smells bad. Do not taste or eat food from cans that are leaking, have bulges or are swollen, or look damaged, cracked, or abnormal. Do not taste or eat food from a can that spurted liquid or foam when it was opened.