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Consequences of Improper Canning

Preventing a Botulism Outbreak

(Don't, 1943)

(Testing Labeling Storing, 1943)

According to USDA guidelines, the botulism bacteria are heat resistant and require a minimum temperature of 240 degrees to destroy (USDA Complete Guide to Home Canning, 2015).These temperatures can only be reached by using a pressure canner. In addition to proper processing, it is important to cool and store canned goods correctly.

(CDC, 2012)

(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 2.PNG

(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.).

How Did We Can?

Consequences of Improper Canning

Preventing a Botulism Outbreak

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.

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.