MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Rolla     ●    St. Louis - Food Safety


Quick Answers



Do I still need to boil low-acid foods before tasting them?

All low-acid foods canned according to the new USDA guidelines or current University Extension guidesheets need not be boiled before tasting if your equipment was in good working order, if you adjusted for altitude, and if there were no signs of spoilage.  


Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia







Last update: Tuesday, May 05, 2009



University of Missouri logo links to

Site Administrator:
Copyright  ADA  Equal Opportunity

MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri