INGREDIENTS

INSTRUCTIONS

Do not taste food from a jar with an unsealed lid or food that shows
signs of spoilage.  You can more easily detect some types of spoilage
in jars stored  without screw bands. Growth of spoilage bacteria and
yeast produces  gas which pressurizes the food, swells lids, and breaks
jar seals. As  each stored jar is selected for use, examine its lid for
tightness  and vacuum. Lids with concave centers have good seals.
Next, while holding the jar upright at eye level, rotate the jar and
examine its outside surface for streaks of dried food originating at
the top of the jar. Look at the contents for rising air bubbles and
unnatural color.  While opening the jar, smell for unnatural odors and
look for spurting  liquid and cottonlike mold growth (white, blue,
black, or green) on  the top food surface and underside of lid.
Spoiled low-acid foods, including tomatoes, may exhibit different
kinds of spoilage evidence or very little evidence. Therefore, all
suspect containers of spoiled low-acid foods, including tomatoes,
should be treated as having produced botulinum toxin and handled
carefully in one of two ways:  If the swollen metal cans or suspect
glass jars are still sealed,  place them in a heavy garbage bag. Close
and place the bag in a  regular trash container or bury it in a nearby
landfill. If the  suspect cans or glass jars are unsealed, open, or
leaking, they  should be detoxified before disposal.  Detoxification
process:  Carefully place the suspect containers and lids on their
sides in an  8-quart volume or larger stock pot, pan, or boiling-water
canner.  Wash your hands thoroughly. Carefully add water to the pot.
The water  should completely cover the containers with a minimum of a
1-inch  level above the containers. Avoid splashing the water. Place a
lid on  the pot and heat the water to boiling. Boil 30 minutes to
ensure  detoxifying the food and all container components. Cool and
discard  the containers, their lids, and food in the trash or bury in
soil.  Thoroughly scrub all counters, containers, and equipment
including can  opener, clothing, and hands that may have contacted the
food or  containers. Discard any sponges or wash cloths that may have
been  used in the cleanup. Place them in a plastic bag and discard in
the  trash.  =======================================================
=== * USDA  Agriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Master  format courtesy of Karen Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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