Botulism is a serious, often fatal form of food poisoning.
Over the years, a number of Canadians have died from botulism, as a direct result of improper home canning. Improper home canning creates the perfect environment in which to grow the botulism toxin. Also, because food contaminated by botulism may very well look and smell normal, there is often no warning. That is why home canning must be done properly with extreme care. Heat and acid level are the two keys to canning safety.