If you’ve ever practiced home canning, there’s a distinct sound every canner loves: the ping of a lid sealing to the jar. It’s one step toward eating peaches from your garden in January, green beans in March, and the satisfaction of filling your pantry with colorful jars from the season’s harvest.

But behind that satisfying sound lies a scientific process that keeps food safe. Done wrong, spoilage can result from microorganisms such as molds, yeasts, and even the bacterium that causes the silent killer, botulism. Done right, it’s one of the most rewarding ways to preserve food.

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