Tis the season for garden growing, vegetable swapping, freeze-drying, and canning. I am amazed at the number of people who are hearkening back to the “good ol’days” of canning fruits and vegetables, and storing them for the winter. Good for all of us!
However…
I came across this article by Toby Amidor, MS, RD, CDN, a registered dietitian and consultant who specializes in food safety and culinary nutrition. Ms. Amidor reminds us all that safety is the number one issue when it comes to canning — either yours, or someone else’s. While the topic may not be as “sexy” as yummy dessert recipes or the latest in kitchen gadgets, there is nothing “sexy” about botulism.
Did you know that even a drop on your tongue can lead to death? And while there is an antitoxin available, by the time it gets to you, damage has been done that is irreversible. Let’s all use this article as a reminder of what to look for when we retrieve those jars in the winter, how to preserve our foods safely, and how to dispose of suspect jars..
The Issue
One of the biggest issues when it comes to preserving is the bacteria
Clostridium botulinum, which causes botulism.
Clostridium botulinum survives in foods preserved without oxygen, like in improperly canned or jarred foods. The bacteria love low-acid food (most veggies) and temperatures between 40 to 120 degrees Fahrenheit.
It’s important not to taste jarred on canned food that shows signs of spoilage. The toxin produced from
Clostridium botulinum is so toxic that even a drop on your tongue can cause death. Mold is another issue — which can also be potentially toxic. But before you swear off canning, there are simple signs to check if a product is spoiled:
Check for swollen lids and broken seals.
Examine lids for tightness and vacuum. Lids with concave centers have good seals.
Examine the outside of the jar for streaks of dried food originating from the top.
Look at the contents of the jar for rising air bubbles and unnatural color.
Upon opening the jar, smell for unusual odors and look for foamy liquid and cotton-like mold (could be white, black, blue or green) on the top of the food surface and underneath the lid.
Canning Safely
The good news: a few easy steps that can prevent the growth of Clostridium botulinum. Choosing an appropriate recipe from a reputable source is a good first step. Recipes (like those from canning guru Sherri Brooks Vinton) are based on type of food, size of jars and how it’s packed into jars. It’s important to follow the instructions (especially the cooking times) exactly how they’re written.
Most beginners use the boiling water method to can food. This method should be used with more acidic foods like chutneys, jams, pickles and tomatoes. The acidity makes it tough for the bacteria to survive. Adding lemon juice, citric acid or vinegar also helps increase the acidity level.
Discarding
If you find a spoiled product, you want to handle it as if it contains botulism (even though it may not). If the jar is still sealed, then place it in a trash bag or dispose in a nearby landfill. If the jar is open, the contents must be detoxified by boiling all contents for 30 minutes and then disposing in the garbage or nearby landfill.
