I've been doing a lot of reading about home canning and come across Botulism
quite a few times in my readings.

The thought of it is scary, but at the same time I look at it as being like
the lottery. There have been a reported 110 cases of botulism in the US last
year. Only 25% of those were attributed to food borne botulism, the rest
being infant and infection botulism.

That amounts to about 25 incidents. How many resulted in death I do not
know. How many of those resulted from commercially packed food products I do
not know.

It would seem that your odds of winning the lottery are better.

Any had any personal experiences with botulism and canned products,
commercial or homecanned? I would like to hear your stories.

I take it that there is so many warning signs about botulism to make red
flags go off in your head just to make you extra aware about what it is and
how to prevent it. Otherwise it would simply be overlooked. Not the case
that it is so commen that they dont want you to do home canning at all.

Like others have said, people have been doing home canning for centuries,
and the methods back then are less stringent than they are nowadays.

I'd love to hear your general feedback as well

Jason