bad canned foods

**sinopa27** · 09-16-2011, 02:00 PM

How can you tell if your canned foods are bad? (other than the obvious of it looking spoiled.)
I was reading that you cant tell if your food has botulism. If bacteria is going to make it go bad......wouldn't it look bad???
Please help!

**Vanilla** · 09-16-2011, 02:18 PM

Thanks for bringing this up, I would like to know too.

**Birdie** · 09-16-2011, 03:43 PM

I've never canned, so I can only share what I learned from the Master Food preservers in my county.

There is no way to tell if home canned food was canned improperly. They said that we have a couple of deaths every year from people who eat canned food with botulism. It apparently has no taste or smell.

They recommended people follow the Ball Blue book and always process mixed food to the longer time. After attending a class on pressure canning, I decided I wasn't willing to risk it and I would stick to freezing food.

I know there are people who can extensively on this forum; I assume they will speak from their experience and share more info with is. I'm interested in knowing more about it.

**sinopa27** · 09-16-2011, 08:46 PM

So botulism doesn't make your food go bad.......wow!

**sinopa27** · 09-16-2011, 08:46 PM

I should go to a Master Food preservers class. How do I find one?

**Birdie** · 09-16-2011, 08:48 PM

The county extension office may have one. Not all counties do, but they can probably direct you to the closest county that has one. Try a google search for your state and county to see if they have one.

**mndtrp** · 09-16-2011, 08:52 PM

Originally Posted by sinopa27

I should go to a Master Food preservers class. How do I find one?

Check with your county extension office.

The simplest way to know if your canned good are bad, is to take the ring off once sealed. If you did something improperly, the lid will pop off. This is easier to discern than just seeing if the middle has popped up.

This doesn't fully help when it comes to botulism, though. In that case, you simply have to rely on proper canning procedures. I can everything the same, with the requirements for canning meats. For my location, it's 70 minutes at 15 lbs of pressure. The only things I do for less time are pickles are straight tomatoes.

**sinopa27** · 09-16-2011, 09:25 PM

I was reading up on this and it is suggested that home canned food should be cooked for 10 minutes before eating. I can do that for sure!!
Thanks!

**sinopa27** · 09-16-2011, 09:26 PM

Originally Posted by mndtrp

Check with your county extension office.

The simplest way to know if your canned good are bad, is to take the ring off once sealed. If you did something improperly, the lid will pop off. This is easier to discern than just seeing if the middle has popped up.

This doesn't fully help when it comes to botulism, though. In that case, you simply have to rely on proper canning procedures. I can everything the same, with the requirements for canning meats. For my location, it's 70 minutes at 15 lbs of pressure. The only things I do for less time are pickles are straight tomatoes.

Do you put the rings back on after checking?

**mndtrp** · 09-17-2011, 12:09 AM

Typically, no. If I am taking the jars somewhere other than the kitchen, to work for instance, I put the rings back on. The rings are only there to keep the lids pressed down long enough for the lids to seal properly.

**Spirit Deer** · 09-17-2011, 12:18 AM

Remember, boiling for ten minutes will NOT kill botulism. It doesn't die at the boiling point, which is 212 degrees. It needs to be brought to 240-250, which can only be achieved under pressure.

I was recently made aware I can no longer can tomatoes without adding acid, such as lemon juice or vinegar. The newer hybrids aren't acidic enough to be canned safely in a water bath without bumping up the acidity level. Disappointing.

**krbshappy71** · 09-17-2011, 12:19 AM

I will stick to freezing or dehydrating in the future. I read up on canning and I'm sure there's nothing to it once you learn, it was all just a little intimidating to me.

**sinopa27** · 09-17-2011, 01:11 AM

Originally Posted by Spirit Deer

Remember, boiling for ten minutes will NOT kill botulism. It doesn't die at the boiling point, which is 212 degrees. It needs to be brought to 240-250, which can only be achieved under pressure.

I was recently made aware I can no longer can tomatoes without adding acid, such as lemon juice or vinegar. The newer hybrids aren't acidic enough to be canned safely in a water bath without bumping up the acidity level. Disappointing.

I understand that part. The article said after opening up your canned goods that you should boil them for 10 minutes.

That is disappointing about the tomatoes. I canned tomatoes but added lemon juice. I didn't know why I had to and now I know.