Use proper pressure canning for low-acid foods
Follow tested recipes from reliable sources
Acidify foods when required
Keep canned foods at the correct acidity
Boil home-canned foods before eating when recommended
Discard bulging, leaking, or damaged cans and jars
Discard food with an off odor, unusual appearance, or gas bubbles
Do not taste food from a suspect container
Refrigerate perishable foods promptly
Keep hot foods hot and cold foods cold
Store leftovers in the refrigerator within 2 hours
Reheat leftovers thoroughly
Do not feed honey to infants under 1 year
Keep wounds clean and seek medical care for deep or contaminated wounds
Use safe food handling and sanitation practices
Do not eat food from containers with broken seals
Follow manufacturer instructions for vacuum-packed or smoked foods
Freeze or refrigerate garlic-in-oil mixtures
Use cured meats and fermented foods made with safe, tested methods