This topic will focus on preserving low-acid foods by canning. Low-acid foods include vegetables, meats, fish, and poultry. The only safe way to process low-acid foods by canning is to use a pressure canner. To kill both spoilage and pathogenic microorganisms in low-acid foods, the jars must be processed using the correct time and pressure specified in a researched based recipe.  Not to do so leaves one open to the risks associated with botulism.