How to Recognize Safe Food
Barbara Willenberg, Former Associate State Nutrition Specialist
Jo Britt-Rankin, State Nutrition Specialist
Help For the Home Canner
Safe home canning methods will protect you and your family from illness. Here are some suggestions:
- Use fresh, high quality food.
- Use jars made for canning and two-piece metal lids.
- Always use new "flats."
- Pack foods hot and use correct headspace.
- Cool jars before storing.
- Store canned foods in a cool, dry, dark place.
- Try to can no more food than you will use in a year.
- Process meat, poultry, fish and vegetables in a pressure canner.
- Process fruits, pickles, jam and jelly in a boiling-water canner.
- Never use unsafe methods like oven canning, microwave canning or open-kettle canning.
- Refer to University of Missouri Outreach & Extension canning guides which can be found at http://muextension.missouri.edu/xplor/hesguide/foodnut/index.htm.
What to do with spoiled canned food
If you think food is spoiled, handle with care and never taste it. Treat like it contains botulism poison:
If food is spoiled and still in sealed jars or cans, then:
- Put them in a heavy, plastic garbage bag;
- Tie bag tightly and put it in a trash can or bury it in a landfill.
If food is spoiled and jars or cans have become
- Carefully put them on their side in a large pan;
- Wash your hands carefully;
- Add water to the pan slowly until it cover jars or cans-be careful not to splash;
- Put a lid on the pan and heat until it boils;
- Boil for at least 30 minutes to kill all the poison;
- Let pan cool and put jars or cans in a heavy plastic bag;
- Tie it tightly and put it in a trash can;
- Wash all counters, pans and equipment that touched the jars or cans;
- Don't forget to wash your can opener, your hands and clothes;
- Put sponges or wash clothes in a plastic bag and throw it in the trash.
Last Updated 10/25/2007