Hgeocities.com/canningafrica/spoilage.htmlgeocities.com/canningafrica/spoilage.htmlelayedxJqOKtext/htmlb.HSun, 17 Sep 2000 19:55:04 GMTxMozilla/4.5 (compatible; HTTrack 3.0x; Windows 98)en, *J On Guard Against Spoilage


On Guard Against Spoilage

  Don't taste or use canned food that shows any sign of spoilage! Look closely at all jars before opening them. A bulging lid or leaking jar are signs of spoilage. When you open the jar, look for other signs such as spurting liquid, an off odor or mold.

Spoiled canned foods should be discarded in a place where they will not be eaten by humans or pets. Spoiled low acid vegetables, meats and seafood should be detoxified to destroy any poisons that might be present, before being discarded.

To detoxify canned low acid foods that have spoiled, carefully remove the lid from the jar. Place the jar(s) of food and the lids in a saucepot. (No need to remove the food from the jar - removing it could contaminate other items.) Add enough hot water to cover the jar(s). Boil for 30 minutes and then cool. Drain water and dispose of food and lid. The jar may be reused.

Improperly canned low acid foods can contain botulism toxin without showing signs of spoilage. Low acid foods are considered improperly canned if any of the following are true:

  • The food was NOT processed in a pressure canner.
  • The gauge of the canner was INACCURATE.
  • Up-to-date researched processing times and pressures were NOT used for the size of the jar, style of pack and kind of food being processed.
  • Ingredients were added that were NOT in an approved recipe.
  • Proportions of ingredients were CHANGED from the original approved recipe.
  • The processing time and pressure were NOT correct for the altitude at which the food was canned.

Because improperly canned low acid foods can contain botulism toxin without showing signs of spoilage, they should also be detoxified as directed and then discarded.

Surfaces that come in contact with spoiled or questionable food should be cleaned with a solution of 1 part chlorine bleach to 5 parts water. Wet the surface with this solution and let stand 5 minutes before rinsing.


All information Courtesy the "University of Georgia - So easy to Preserve Guide ".

CanninAfrica compiled and maintained

 by Rosalie Acornley Webmaster.