Home-canning – it's a wonderful way to preserve the taste of your favorite summer fruits and vegetables. And it's making a comeback, with as many as 1 in 5 households nationwide now canning their own food.
Are you part of that comeback? Then here's something you and every home canner needs to know: If food isn't properly canned, it can be contaminated by bacteria that causes botulism, a serious illness.
That bacteria, Clostridium botulinum, is found in the soil. And it can multiply and produce a dangerous toxin in a sealed jar of food. This toxin affects the nerves and can cause paralysis and even death. Eating just a small amount of contaminated food can be life-threatening.
That's why it's so crucial to follow these safeguards when canning:
- Use a pressure canner when canning meat, poultry, fish and low-acid vegetables (like green beans and corn). Boiling water canners will not protect against botulism in most foods. Jars of tomatoes, pickles and most fruits-foods that are high in acid are an exception.
- Only use a pressure cooker that is specifically made for canning. And use the right size. Food may be undercooked in canners that are too small.
- Be sure the gauge of the pressure cooker is accurate.
Spot Danger
Also watch out for signs that home-canned food might be contaminated with Clostridium botulinum.
Red flags include:
- The container is leaking, bulging or swollen.
- The container is cracked or looks damaged.
- The container spurts liquid or foam when opened.
- The food is discolored, moldy or smells bad.
If you suspect contamination, throw the food away. If any food spills, wipe up the spill using a diluted bleach solution of cup bleach for each two cups of water.
For more detailed directions on safe home canning, check out the USDA Complete Guide to Home Canning at morehealth.org/canning.
