Botulism
This rarely occurs alone in canned food but is found in connection with other spoilage. A rank cheesy odor is
typical of botulism in its well-developed stage. Discard without tasting all canned foods which show any
signs of spoilage. This will minimize the risk of botulism poisoning, although the presence of this spoilage
cannot always be determined by the appearance or odor of the food.
CHECK PRODUCT BEFORE EATING
All canned foods should be carefully inspected before use. As an added safety precaution, boil low-acid
foods in an open pan before eating. (Boil meats, poultry, seafood, corn and spinach for 20 minutes; other
vegetables, 10 minutes.) This will destroy the botulism toxin, should any be present.
To ensure the safety of home-canned fish, insert a meat thermometer in the can or jar with the tip at the
center of the fish. Cover loosely with foil and heat in a 350°F (180°C) oven until the thermometer registers
185°F (85°C). Let container stand at room temperature for 30 minutes until temperature is uniform
throughout.
Don’t ever taste food you suspect to be spoiled. Never take a chance on slightly off food. Discard it.
DETECTING SPOILAGE
Immediately destroy any canned product you suspect has spoiled. Dispose of it where it won’t be eaten by
humans or animals. Discard the product if:
• The ends of the can are bulged or the seal on the jar is broken (test each can or jar by pressing the ends
or lid; they should not bulge or snap back)
• The product contains gas bubbles or foam, or liquid squirts out when can or jar is opened
• Product looks soft, mushy, slimy, moldy or, in the case of meat, off-color
• Product smells spoiled when boiled (heat brings out the characteristic odor of spoiled food)
ACID OR LOW-ACID FOODS
Foods are considered either acid or low-acid, each of which requires a different canning method.
• Acid foods, which include most fruits, tomatoes acidified with bottled lemon juice or citric acid, pickles,
relishes, chutneys, jams, jellies and preserves, may be safely processed using either a hot water bath or
a pressure canner. (Figs are low-acid fruit, but if acidified before canning, they may be safely processed
in a hot water bath.)
• Low-acid foods, such as meats, poultry, seafood, milk and vegetables must be processed in a pressure
canner. Pressure canning is the only safe method for canning low-acid foods such as meats, poultry,
seafood and vegetables according to the United States Department of Agriculture.
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