SAFETY TIPS FOR HOME CANNING
Home food preservation must be done with care to protect the quality and safety of the food. Jars or cans
containing low-acid foods such as vegetables, meats, poultry and seafood must always be processed under
pressure to prevent spoilage or food poisoning. The bacteria which cause botulism, a severe and potentially
fatal form of food poisoning, are not killed by using the hot water bath canning process. Low-acid foods
must be processed under pressure at a temperature of 240°F (115.5°C) for the full recommended period of
time.
To ensure the safety of the food you process at home, follow these precautions:
• Use only fresh food products.
• Keep all work surfaces, food and equipment clean.
• Make sure the pressure canner is in good working condition and that the pressure dial gauge is reading
accurately.
• Pack and close food containers correctly.
• Process food at the recommended time and pressure.
• Test seals after cooling containers.
• Store canned foods in a cool, dry place.
SOME CAUSES OF SPOILAGE
Fermentation
Any bulged can or can with a loose seal should be considered suspicious. Bulging is due to carbon dioxide
gas produced from fermentation, although other bad smelling gases may be mixed with it. Fermentation
results from under cooking or from the introduction of air through a leak. The product will smell sour, appear
soft and discolored, and have an offensive odor.
Flat Sour
There is nothing about the outside appearance of a can to suggest flat sour spoilage. Flat sour food is
typically soft and mushy, although it may sometimes appear firm. Flat sour foods smell and taste sour, a
result of organisms (thermopiles) which develop best at lukewarm temperatures. To avoid flat sour spoilage,
follow thorough processing times and temperatures, and work quickly while canning to avoid holding foods
at lukewarm temperature.
Corn, peas, green beans, greens and asparagus are prone to flat sour spoilage. To avoid flat sour, follow
these tips:
• Can only fresh products. The flat-sour germs may develop before the product is canned and all the
cooking in the world won’t destroy the sour flavor after it has developed. Two hours from the garden to
jar is a good rule of thumb.
• Don’t let pre-heated or scalded products stand at lukewarm temperature. Get them into the can quickly
and have them as hot as possible when they’re put into the cans.
• Have the water boiling to avoid waiting too long for the temperature to come up after the cans are
packed in the cooker.
• Don’t try to can too much in one cooking.
• Keep burner at a relatively high temperature.
• Don’t let jars or cans stand after being packed or before putting them into the cooker.
• Don’t pack jars or cans too tightly; this ensures the heat will get to the center.
• Cool quickly. Don’t stack jars or cans while cooling.
• Store in a cool place.
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