CANNED FOODS should be done with EXTREME CAUTION..
Examine each jar carefully before using it to ensure a vacuum seal is present.
Do not use any products that shows signs of spoilage or the lid is unsealed.
Spoilage produces gases that cause the lids that do not require a can opener to pr them off must NOT be used.
Also visually examine jars for other signs of spoilage which might be present.
Indications that the food has spoiled includes.
- broken seals
- mold (grandmas will tell you that they just scraped this off the top of their jellies and applesauces but if you do so do at your own risk, fermented fruit and mold can cause sickness)
- gassiness
- cloudiness
- spurting liquid
- seepage
- yeast growth
- fermentation
- slime
- disagreeable odors (tomatoes are bad for this you WILL smell them lol)
DISPOSAL
Home canned food that shows signs of spoilage must be discarded in a manner that no human or animal will come in contact with the product.
Jars that are suspected of containing spoiled low acid or tomato products must be handled carefully. Spoiled vegetables meats poultry seafood’s and tomato products must be detoxified to prevent any possible contamination from botulin that could be present.
To DETOXIFY the product, jar, lid, band.. place all items into a deep sauce pot. It is not necessary to remove contents from jar. Carefully cover all items with 1- 2 inches of water . Cover the sauce pot bring water to a boil and boil 30 minutes. Being careful not to splash water or food product outside of sauce pot.
Allow contents of sauce pot to cool Discard all contents of sauce pot. A solution of chlorine bleach and water 1 part chlorine bleach to 5 parts water can be used to clean surfaces that come in contact with suspect product. Allow the cleaning solution to stand for 5 minutes before rinsing. Dispose of dish clothes and sponges used during detoxifying process.
BLUE BALL BOOK
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