Home Canning Safety

Recommended procedures have to be followed in home canning to avoid botulism, a food poisoning that may cause death. Botulism is caused by the toxin formed during the growth of the bacteria Clostridium Botulinum. Keep these safety tips in mind:

• Don't TAKE SHORTCUTS OR EXPERIMENT IN HOME CANNING. Use Only tested, currently approved methods.
• Use ONLY JARS, CANS AND LIDS MADE ESPECIALLY FOR HOME CANNING, Follow precisely the manufacturer's directions for sealing. Never use ordinary jars, such as mayonnaise or coffee jars.
• Don't reuse sealing lids. The rubber ring deteriorates easily and prevents a tight seal. Get new rings for zinc caps and new medal lids with sealing compound for 2-piece lids.
• Don't use overripe food. Products change in chemical composition with age and lose acidity. Make sure the food is of good quality with no bruises or soft spots.
• Don't overpack foods. Trying to get too much food into one jar may result in under-processing and spoilage.
• Follow EXACTLY THE TIME AND TEMPERATURE DIRECTIONS.
• Test the SEAL ACCORDING TO DIRECTIONS.
• Don't use canned foods showing signs of spoilage. Watch for bulging lids, leaks, off odors or mold. If in doubt, don't taste. Destroy out of reach of children and pets.
• Boil HOME-CANNED VEGETABLES FOR AT LEAST 10 MINUTES BEFORE SERVING.