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Using Home Canned Foods

If you have followed the guidlines we have given you then you should not be concerned about the quality of you canned foods. It is best however to look at each jar before it is served to make sure no changes have occured.

Low-acid foods and tomato products for which the safety of the processing procedure in relatively unknown must be boiled before tasting. This will prevent the risk of exposure to botulislm in low-acid and tomato puructs, boil the food 10 minutes for altitudes at or below 1,000 feet above seal level to destroy the toxins produced byt Clostridium botulinum. Extend the boilig by 1 additional minute for each 1,000 foot increase in elevation.

Opening Jars:

To open the jars with vaccum seal lids, break the vacccum with a can opener and lift off the lids. This method of removing the lids will help prevent damage to the jar's sealing surface. These lids that are removed are not reusable.

Checking for Spoilage

Examine each jar to see if the vaccum seal is in tact. Spoilage produces gases that causes the lid to swell and break. If the lids can be removed without having to pry them off with a can opener, do not use the product.

Indications that food has been spoiled include:

1. Broken seals
2. Mold
3. Gassiness
4. Cloudiness
5. Spurting liquid when the jar is opened
6. Seepage
7. Yeast Growth
8. Fermentation
9. Slimines
10. Disagreeable, Pungent Odors

Any jars that you might suspect of containing spoiled low-acid or tomato products must be handled carefully. If the container remains sealed, the filled jar can be thrown in the trash or buried in soil. jars which have unsealed or have signs of seepage require a little more precautions to prevent comtamination from botulimum toxin which may be present. To detoxify the product, jar and closure place all intems int a deep saucepot. Cover with 1 to 2 inches of water. Cover the saucepot. Bring the water to a boil and boil for 30 minutes. Do not splash the water or food product outside the saucepot. All the contents of the saucepot to cool. Discard contents in the trash or bury in the soil.

Throughly was all equipment and work surfaces, clothing, and hands that have come in contact with the contaminated product and container. Do not reuse discloths used or sponges used, in the detoxifing process.

When disposing of all suspect products, be careful to handle in a manner no human or animal will come into contact with the product.