I love making apple butters and pickles as tasty summer and fall treats that I typically will can to enjoy in later seasons. I have been scared to move in to other foods because of the potential for botulism! From what I've read, there is no way to tell if a home canned good has botulism, it's all in the way that you originally can and process it. How can I learn to safely can foods like tomatos for pasta sauce and salsas? Is it really all that prevalant in home canning, or is it more of a super rare occurence?