Home canning is a time-honored tradition that brings the taste of summer to your pantry year-round. But are you sure you’re doing it safely? While it may seem simple, home food preservation is a science, and small mistakes can lead to serious health risks, including botulism. Before you seal your next jar of green beans or tomatoes, make sure you aren’t making one of the top five most common—and dangerous—canning mistakes. From using the wrong canning method for low-acid foods to trusting untested family recipes, this guide breaks down the science behind safe food preservation and provides actionable steps to ensure your hard work results in delicious, and most importantly, safe, food for your family.