I started canning about 20 years ago, and surprisingly I have not killed a single soul yet. I don’t know why, though. I never studied the USDA food preparation rules like I should have. I was young and would start to read a recipe and then drift off into “Oh I can do that.” Luckily, I have always stuck with water bath canners and acidic products rather than meats, which may be why all my family members survived. My main item to can has always been Salsa, and it always turned out very well without issues. I always add acid, and my jars always ping.