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Andrew Murray

Identifying and Handling Spoiled Canned Food

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Canning, Information 1 Guide

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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