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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:
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.