Canning Info
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List of Ingredients
Title: For Safety's Sake
Categories: Information, Canning
Yield: 1 text
Pressure canning is the only recommended method for canning meat,
poultry, seafood, and vegetables. The bacterium 'Clostridium
botulinum'
is destroyed in low-acid foods when they are processed at the
correct
time and pressure in pressure canners. Using boiling water canners
for
these foods poses a real risk of botulism poisoning.
If Clostridium botulinum bacteria survive and grow inside a sealed
jar
of food, they can produce a poisonous toxin. Even a taste of food
containing this toxin can be fatal. Boiling food 10 minutes at
altitudes below 1,000 feet destroys this poison when it is present.
For
altitudes at and above 1,000 feet, add 1 minute per 1,000 ft.
additional
elevation. Caution: To prevent the risk of botulism, low-acid and
tomato foods not canned according to the recommendations in this
publication or according to other USDA-endorsed recommendations
should
be boiled as above, even if you detect no signs of spoilage. All
low-acid foods canned according to the approved recommendations may
be
eaten without boiling them when you are sure of all the following:
* Food was processed in a pressure canner.
* Gauge of the pressure canner was accurate.
* Up-to-date researched process times and pressures were used
for the size of jar, style of pack, and kind of food being
processed.
* The process time and pressure recommended for sterilizing the
food
at your altitude was followed.
* Jar lid is firmly sealed and concave.
* Nothing has leaked out when jar is opened.
* No liquid spurts out when jar is opened.
* No unnatural or "off" odors can be detected.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
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