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