*  Exported from  MasterCook  *
 
                IDENTIFYING AND HANDLING SPOILED CANNED FOOD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning                          Information
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   Do not taste food from a jar with an unsealed lid or
   food that shows signs of spoilage.
   
   You can more easily detect some types of spoilage in
   jars stored without screw bands. Growth of spoilage
   bacteria and yeast produces gas which pressurizes the
   food, swells lids, and breaks jar seals. As each
   stored jar is selected for use, examine its lid for
   tightness and vacuum. Lids with concave centers have
   good seals.
   
   Next, while holding the jar upright at eye level,
   rotate the jar and examine its outside surface for
   streaks of dried food originating at the top of the
   jar. Look at the contents for rising air bubbles and
   unnatural color.
   
   While opening the jar, smell for unnatural odors and
   look for spurting liquid and cottonlike mold growth
   (white, blue, black, or green) on the top food surface
   and underside of lid.
   
   Spoiled low-acid foods, including tomatoes, may
   exhibit different kinds of spoilage evidence or very
   little evidence. Therefore, all suspect containers of
   spoiled low-acid foods, including tomatoes, should be
   treated as having produced botulinum toxin and handled
   carefully in one of two ways:
   
   * If the swollen metal cans or suspect glass jars are
   still sealed, place them in a heavy garbage bag. Close
   and place the bag in a regular trash container or bury
   it in a nearby landfill.
   
   * If the suspect cans or glass jars are unsealed,
   open, or leaking, they should be detoxified before
   disposal.
   
   Detoxification process:
   
   Carefully place the suspect containers and lids on
   their sides in an 8-quart volume or larger stock pot,
   pan, or boiling-water canner. Wash your hands
   thoroughly. Carefully add water to the pot. The water
   should completely cover the containers with a minimum
   of a 1-inch level above the containers. Avoid
   splashing the water. Place a lid on the pot and heat
   the water to boiling. Boil 30 minutes to ensure
   detoxifying the food and all container components.
   Cool and discard the containers, their lids, and food
   in the trash or bury in soil.
   
   Thoroughly scrub all counters, containers, and
   equipment including can opener, clothing, and hands
   that may have contacted the food or containers.
   Discard any sponges or wash cloths that may have been
   used in the cleanup. Place them in a plastic bag and
   discard in the trash.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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