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Consequences of Improper Canning

Preventing a Botulism Outbreak

CDC Public Health Image Library (PHIL) Image 14896

(CDC, 2012)

CDC Public Health Image Library (PHIL) Image 15010

(CDC, 2012)

Before opening canned foods, check for leaks, bulges, spurts of liquid, off odor, broken seals, and air bubbles. If any of these characteristics are present dispose of the affected jars without tasting. 

USDA Complete Guide to Home Canning, 2015 revision

(USDA Complete Guide to Home Canning, 2015)

 

Before eating or tasting home canned low-acid foods, boil the product for 10 minutes (General Canning, n.d.). For higher altitudes, boil an additional minute for every 1,000 feet of elevation (General Canning, n.d.).

The current USDA guidelines on home canning, published in 2015, can be found here.