When Home Canned Food Goes Bad (How to Tell When Home Canned Food Isn't Safe to Eat)
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- Опубликовано: 24 июл 2024
- Home canning is very safe if you follow a few simple rules, but occasionally, things go wrong. How can you tell when home canned food is no longer safe to eat? Also: What you need to know about botulism.
More about Botulism on the blog: t.ly/tQ8GR
Ball Complete Book of Home Preservation (with tested safe recipes & instructions): amzn.to/2nzXzcM (affiliate link)
Ball Blue Book (tested safe recipes & instructions): amzn.to/2odAmxF (affiliate link)
The National Center for Home Food Preservation website: nchfp.uga.edu/how/can_home.html 
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My mother in law, bless her heart, used to take the mold from her canned tomatoes and throw it out and then put the tomatoes in her soup…..her son, who became my husband, always told her he did not like soup with tomatoes in it. She once came to my house as I was making soup, with canned, store bought tomatoes. As she peeked in the pot sho told me that her son did not like any soup with tomatoes in it. Since I was newlywed, I told her thanks for telling me, I did not know. When said hubby came home for supper, I told him I had put tomatoes in my soup and said I was sorry that I did not know he didn’t like that. He laughed and told me that the only soup with tomatoes he did not like was his mother’s…..and then explained why. We both had a laugh on that one. He said her soup always tasted moldy……in years to come, I canned many jars of tomatoes and was blessed to never have even one with mold, thank you Jesus for keeping us safe.
Icky! It did use to be common practice to scrape the mold off the tops of jams and jellies (we now know that can be problematic), but I've never heard of doing so with tomatoes!
Indeed the Lord kept him in His sight, whew! How dangerous!
This is so cute. 😊 made me 😆
When you open a jar of peaches and top peach discolored grayish but other peaches seem fine, juice clear and tops not popped is there a problem with all peaches?
oh my your MIL must have had a great immune system after years of doing that!
I have been canning for over 40 years and this was a very good video. Most importantly, if you have ANY concerns about a jars viability, just throw it out. Better safe than sorry 🙂👍 Have a blessed day everyone!
Can you please help me out. I’m a newbie and I wanted to know if I water bath or pressure can some food say a month from now, how do I restore the food? Do I have to do the pressure canning all over again?
@@tracyb3198
Don't even attempt it until you educate yourself on canning, please ⁉️
My canned potatoes are cloudy but is that the starch or is that spoiled?
@@sheilayoung6590
My husband water bathed potatoes this year and not only did they start to get cloudy, they were slimy. I refuse to eat them.
I also have had black spots show up on the lids of my stewed tomatoes but it’s hard not soft like I think mold would be. It didn’t scrub off easily. Any ideas what it is?
There's also a lady's story where she used a pressure canner to can green beans. Her canner was second hand and didn't come with instructions. She was working with a neighbor who had canned a bit before, so she didn't think anything would go wrong. She had signs of improper sealing and ignored them. She ate the green beans a few months later and ended up with botulism and spent around 90 days in the hosptail 10 of those were in the ICU with a feeding tube and intubated.
I saw that story . Terrifying
@@rebeccarubio6635 I saw it yesterday. She’s lucky to be alive .
@@preppingforendtimessurviva6326 Yeah, don't forget to leave out, she did not put the weight on and no water in the canner. So she was NOT following safe canning practices. It's totally her fault for not knowing the basic canning practices.
@@thatandthese Yup, it’s documented in the video.
Damn, in which medically developing country did this happen?
Thank you for this video. I grew up watching my parents and grandparents can and my husband and I are starting to can fruits/vegetables. This takes some of the fear out of it, knowing what to look for!
You are so welcome!
You just saved my life! This video was very hard to find but it could save lives. Thank you!
This video actually helped me avoid illness, I had been watching some other canning people downplay the risk so I was about to water bath my homemade tomato sauce without following any rules. I am glad I saw this because I would have for sure unknowingly gotten myself very sick. a lot of the canning videos just tell you to water bath stuff and say the illness is rare and not to worry about it.
I'm glad you're opting to be safe. It is actually ok to water bath tomato sauce; chevk out the National Center for Home Food Preservation website.
Ball's canning book also provides instruction for safe water bath canning of tomatoes.
Rose Red Homestead has a great video explaining this an example showing temps in water bath and pressure in a pressure canner.
In 2020 and 2021 they were exactly two deaths from botulism and it wasn't from home canned food so it is a superiorly low risk. I am a food scientist I was a physician and I'm a microbiologist. The only reason I give my credentials is so that people don't think I am just talking out of the top of my head. My grandmother water bath green beans every year and it took hours nobody got sick and nobody died but my entire family is dead now so I can for myself and my caregiver because I'm in a wheelchair in my hands are in bad shape. I have the data dropper to place in the middle of a canning jar and find out what the temperature is and for how long it stayed there!
One thing I am curious about. Even if it goes from the spore state to the vegetative state and generates the toxin.
According to the WHO and the USDA the C. botulinum toxin is destroyed by boiling at an internal temperature greater than 85 °C or 185F for 5 minutes or longer. Or 176°F for 10 minutes or longer. So it should be safe in a sous vide setup of 180F of say 15 minutes. Most low acid foods I would most likely cook that way to heat through. Just to be on the safe side. Many vegetable sous vide recipes use 183F to 195F for 1 hour. So warming a food at that temperature would not be odd.
Would you be so kindly to share your data? I go by a amish way, 3hours water bath all meats I have a booklet also
@@mellh7547 Are you asking me or Elizabeth Shaw?
RoseRed Homestead did tests during canning with that device. Pretty interesting too.
So glad I’m not alone this issue 😅
Great video. Thank you. I’m a new canner, and you answered three questions I had off the bat. Thank you again!
You're welcome! 😊
@@Proverbs31Homestead I subscribed too. Thank you for your education. New canners like me need it and I appreciate it. Thanks again! Connie from Michigan….👋🏻😄
Thanks for all the great information, just started canning with an all American, really having fun.
New to canning here. Just did a couple of batches of dried beans in my All American. Followed tested recipes... Time, pressure, and jar prep. Was thankful to learn the signs of spoiled food then herd you say you can't see, smell or taste botulism. Now I'm more nervous than I was before watching the video.
If you look at CDC statistics, botulism from home canning is pretty rare - and it is ALWAYS, in recent years, associated with radically not following tested safe recipe. So if you followed a tested-safe recipe and your jars sealed, relax! :)
Watch rose red homestead
Great video!! There is a lot more canning being done, now, so this is important for everyone to know. I liked, shared, subscribed, and hit the notification bell. Thanks!
Thanks for following along!
Thank you so much. I have been Googling this subject for days without a clear answer. This is by far the best list I’ve come across on what to look for in bad jars. I’m just starting out with just garden tomatoes and nectarine jam ( and a little lemon juice) under my belt.
I'm glad you found the video helpful :) Happy canning!
Very informative. Thank you. I am new to canning and am only doing water bath canning at the moment. I haven't built up the courage to do pressure canning yet.
You're welcome! Have fun canning!
IMO this is an excellent video! I’m now a new subscriber to your channel. Thanks for he great content in this video.
I'm so glad you found it helpful...and thanks for subscribing!
Thank you so much for that video. I’m a newbie in canning. Always following tested recipes 🙋♀️. Better be safe than sorry.
Thanks for watching and happy cannining!
Excellent lecture on Botulism. Thank you for taking the time to make it.
You're welcome
Thank you for the info concerning a contaminated jar, I am ready to begin canning and I was wondering what to do in that case. In all the videos I have watched, no one has mentioned this!!!
Very important and well done video. Thank you.💖
Thanks for watching!
In the UK home food preservation means tossing it in the freezer, and provided you have a big enough freezer, that seems a perfectly sensible thing to do. Things like tinned peas are generally thought of as belonging to another era, when home freezers were few and far between.
I am one of the few Brits who does have a pressure canner. That is because I have been stockpiling against the Great Day of Brexit.
I freeze, too...but it can be a disaster if the power goes out - especially for an extended time period. If you don't mind my asking, where were you able to buy a pressure cannner in the UK?
@@Proverbs31Homestead Pressure canners usually have to be privately imported from the US, unless one can be found on amazon.co.uk. I can’t remember where I got the T-Fal one from, but the Presto I have just bought had to be imported.
@@lesliedellow1533 thanks! That's what I've heard elsewhere, too
So am I... living in Warwickshire!
Why is there no canners sold in UK???
Fermenting food is actually controlled spoilage but you do not as you said want to have that on your shelf. You want to be able to control the amount of spoilage before you put it into the refrigerator. My grandmother made the best fermented sour pickles I have ever tasted. We put our hand down through cheese that was on top a thick layer of white cheese type thing but those pickles with that lactic fermentation going on we had to take several before we left her house.
This video was incredibly helpful! You answered the one big question I had about canning in a pressure cooker vs using a pressure canner. THANK YOU! Also, any advice or book recommendations for canning with no, or low salt, sugar and vinegar?
I'm glad you found it helpful! Salt is always optional in canning. Sugar is, too, unless you're using a pectin that requires sugar. (Pomona's Pectin does not.) Vinegar shouldn't be messed with, because in canning it is primarily used to acidify foods. Omitting or reducing vinegar can lead to an unsafe finished product.
Really good video, very helpful, especially as a new canner. Thank you very much.
You're welcome! Enjoy canning :)
Thank you so much for this video. Do you have a particular pressure canner that you recommend? I want to buy one ASAP. Thank you so much!~
I have a whole video that compares the best two pressure canners: Presto and All American - ruclips.net/video/uy7BqTWroJs/видео.html
Hi! Appreciate this video so much.
I am new to canning, I boiled a water with salt and bring it to boil. After that I put the bottles inside upside down for a steam 15 mins.
With the Lids as well.
Then have it air dry. Unfortunately i had some of my chili garlic oil filled with bubbles. Need your help with this
I'm sorry to say your whole process sounds unsafe. Jars should be put into a warer bath or steam canner lid side up, and food with oil should not be canned at all. I highly recommend you visit the website of The National Center for Home Food Preservation for complete instructions on safe canning.
This was extremely informative. Thank you!!
You're welcome!
If you have extra food from a canning session and one of them doesn't seal simply place it in the refrigerator and eat it within 7 days. You probably know what you'll be having for supper that night is from the unsealed jar. My potatoes and beans tend to cloud over but I know why. You can certainly use table salt that has no iodine. I use kosher salt and then if I make pickles I use kosher salt and pickle crisp.
I took to canning again recently and heard a man say you should dry your flats before putting them on the jar. What I've been doing is simmering the lids and rings together while I get everything else ready, then pulling them out, shaking off the water and lining them up on the jars...then applying the rings. I seem to have really good seals this way...but should I change this part of the operation?
There is no need to dry the lids before putting them on the jars. For that matter, Ball and Kerr no longer recommend simmering lids, either.
Thank you for the information. Only got two cars. Green beans are bag for that. Lid came off corn was my worst that melted like the outhouse. When I cut the corn there was a bug on it. Think that was the only corn sob that corn that way.
Had a friend gave husband botulism poisoning. That is why it makes me nervous. Hour video helped a lot.
Thank you, so helpful!
You're so welcome!
Gosh, I can’t thank you enough! I’ve just done some of my own canning, pickles, tomatoes, red/green pepper jelly. I’ve been watching my jars and one is bubbling (pickles). I’m throwing it out.
Just to clarify, if it's bubbling after coming out of the canner, that's normal. But if it's in your pantry bubbling...yeah, throw it out!
I see a lot of information stating that you can only use recipes in canning that were lab tested by USDA or extensions etc. The main reasons for this seem to be getting a proper PH level in water bath canning, and to be sure the contents are not too thick to interfere with proper through heating, as well as recommended times to process. For this process, it makes sense to me that you would want to know the ratio to acidic and non- acidic ingredients.
However-
It is to my understanding that pressure canning is used when there is not a high enough PH in a food to safely water bath can, so it need to be processed at a higher temperature than boiling- hence the pressure canner.
Wouldn't this mean that the PH is not really an issue any longer?
Also, shouldn't you be able to (as long as it is not a thick puree or starch added recipe) pressure can your recipe to the time of the ingredient with the longest recommended time for the jar size? (for example, a meat sauce or chili- providing its viscosity is not that of mud... should be able to safely be pressure canned at 75 min for pints or 90 min for QTs?)
I'd really like to be able to can some of my own recipes for things, and I feel like based on everything I've read it should be fine if it is pressure canned and is not highly viscous.
Thanks!
We also pressure can to kill botulism, which cannot be killed at the temperature of boiling water.
To a certain degree, you may safely pressure can your own mixes. For instance, if all the foods in your homemade soup, are safe to pressure can, you may mix and can them, using the timing for the food that requires the longest processing. Really, this is ONLY recommended for soup. I assume that's because density could pose an issue for other types of mixes. You can read what the NCHFP says about your own soup mixes here: nchfp.uga.edu/how/can_04/soups.html
I have canned meat as instructions for safety with the idea that i will then make my chili or other recipe after with that canned meat, then I don’t have to be concerned about it causing an issue.
Just a weird story, not really related…my grandma, back in the early 40’s was making dinner one night, and grabbed the mineral oil instead of her lard (we have macular degeneration raging in our family) needing to fry potatoes and onions. It gave everyone the runs, and sent my uncle to the hospital with diarrhea. Everyone said it tasted funny but still ate it. My grandma, bless her soul, was so damn funny. She stood, bare faced lying, to the doctor and told him, while pointing to my grandpa, “he did it! Get him!”. lol of course she had everyone who knew her laughing, but the stodgy old doctor didn’t, but later apologized when he found out she was nearly blind. A few years later, she was admitted, quite ill, with food poisoning from tuna. She told my uncle to hide all the weapons before she went home, because it was her friend next door who had canned the tuna and gave her some. You’re correct…when in doubt, throw it out. We now have too much information regarding food preservation to ignore it. I’ve got a million bad food stories lol. I miss her so much 😂
Great stories! Thanks for sharing 😊
Good information. Very helpful. Thank you.
You're welcome!
I canned some maple beans and some vegetable soup and they spewed over in the canner. I cleaned the outside of the jars when they cooled and they all sealed. Are these products I canned still good or did they not seal proper because of the food that could have gotten under the rubber ring. I’m worried.
As long as the jars sealed, they are fine!
Great information!
does the seal resist if the lid is one piece where you start twisting it open and it feels like its easy to twist but you can still feel a sucking on the rubber seal there and it did not pop? because mine is one piece seal not two with a ring and top lid so im wondering if its normal to beam easily able to twist it open as opposed to trying to pull that top lid off like the one in your vid?
I've had my canning turn out just fine with "Real Salt" sea salt. Just thought I would bring that up for those who want a healthier salt. 😊
It's absolutely safe, but may eventually make the jar contents cloudy.
Salt is sodium chloride, no difference no matter where it is mined. Neither is any more or less “healthy”
@@mikeroberti4574 Table salt and canning salt from what I understand is heavily processed and stripped of minerals. There’s a huge taste difference as well. Table salt is just plain bitter when compared to the salt I use.
Good thats the only salt I can have with Hashimotos disease
@@mikeroberti4574 Sea salt has a little less sodium in it, for those who are trying to cut down on their sodium intake, and it isn't mined, it's dried in beds when the tide goes out, which is why it retains some trace minerals.
I canned butternut soup 3 days ago then today found out that it’s not recommended because of the density. Should I throw it out or can I just go ahead and freeze it now because it’s only been 3 days?
For some reason, RUclips never alerted me to your comment! I am just now seeing it and for that I appologize. Yes, you should throw out the butternut soup because yes, the density is an issue and can result in food that isn't heated thoroughly enough to kill harmful microorganisms.
I have a Power Pressure Cooker XL with a Canning option. I have researched the Internet and everywhere it says that it will can. A canning recipe book also came with the cooker. So I am confused about what you said about a pressure cooker. Mine specifically says I can use the canning option.
i just had to leave a FB Canning Group for suggesting that some things need to be pressure canned and not boiled for 3 hrs. On some groups you aren't even allowed (per their rules) to say botulism in any post...hard to discuss safe canning methods and not mention the number one killer....so glad to see this video... so many people in that group ganged up on me and told me I was 'fear mongering" and that "we used to boil everything for hours and it was fine" oh my.....
One of my beans seal was broken, may be for a few weeks? so can just throw it away the content or composted? Smell, looks good...but better safe ...
I wouldn't compost the beans, since they are low acid and likely contain botulism spores. But definitely throw them away.
I canned ground pork and all but one jar sealed. But inside each jar, at the top, there are some bubbles on the sides of the jar. I'm wondering if this is a problem?
Even when you do a great job of bubbling the jars before putting on the lids, you'll never get all the air out. The jars should be fine as long as they are sealed.
How long will properly-canned & sealed (hot water bath) fruit (apples) last? I have some jars of apples that would pass all your checkmarks for safety (solid seal, no cloudiness, no bad odor, etc.) but they were canned over 20 years ago. Safe? Any tests?? Thanks.
I would eat them. If still sealed and canned correctly, they should be safe, though they may not taste great.
My altitude is very close to 1000 feet so I always pressure cook at 15 lbs instead of 10. I just started using my All American (2nd week of using it) & I noticed it was leaking due to the lid being uneven as i was canning green beans tonight. I let it keep going since the gauge was still moving up. It took about twice as long for the weight to finally start jiggling and just barely. It was a very faint, subtle jiggle off and on (not a pronounced jiggle like I am used to) and it jiggled harder from time to time but less than once per minute. The gauge was at 14 but I thought I saw somewhere that you should trust the weight more than the gauge. The jars started pinging shortly after bringing them out and there was no siphoning. Should I be worried if these are safe to eat?
Gauges must be calibrated every year; if not, they can't be trusted as accurate. That said, I'm uncomfortable with the idea that the pressure canner was leaking steam and not jiggling much. Personally, I would not trust those jars as safe to eat.
@@Proverbs31Homestead thank you for your response! I will not chance it! Thank goodness I had an abundant harvest this year so I won't feel too bad dumping them out! 😀
Your video is so important. Newbie here 🙋♀️ I’m always following religiously every steps of tested recipes (canning books, USDA), have pressure canning here and using brand new seal and good products each and every time. All jars in basement. So far, I got only one jar that made me sick, but I mean really sick, it was Chili with ground beef (cooked). I realize now that it has gas when I opened it. Pssscht ! Everywhere! Didn’t know something was wrong with it until I ate it. With your great video now I’m aware of the signs. ♥️
I'm glad you're ok!
Don't leave those screw lids on! They hold in pressure instead of letting the lid pop off and go mouldy instead of silently being bad while looking fine
I have many jars of canned jellies, jams, etc that I have left the rings on instead of removing them after canning. Should I now remove the rings to see if I have false seals or how should I handle that? Thank you for all the info on this video.
I always remove my bands to make sure they are sealed if not I put them in the fridge and eat them quick.
remove the bands to clean and dry because they tend to rust. other wise you can purchase plastic lid to fit the jar you are using. Amazon!
I go a question. I pressure canned white bean soup but did not fill to head space with broth. I left about 2 inches so not to have siphoning. They sealed great but I was concerned with the now 2.5 head space. Is it ok to have so much head space above the top of the food in the jar?
Leaving a bigger headspace than a tested recipe calls for can lead to discoloring of the food and sometimes to food spoilage.
Thank you so so so much I water bath canned my green beans but just could not eat them I didn't feel right doing it 😞but at times I wanted to see if it was ok so THANKS so much for so much NEEDED INFO.💝
Great Video Thanks
You're welcome!
Thanks for the info!
You're welcome!
I am in a safe canning group . I enjoy them a lot . However I’m confused about the tomatoes. I have a book with a tomato recipe that has you crush and boil the tomatoes then hot pack with salt and then water bath it . It doesn’t call for lemon juice or any other acid ... so I did that recipe and then in my group I have seen them saying if you have not added any acid to it like lemon juice or citric acid ... throw them out . . So now I am terrified to use those crushed tomatoes . . What is your thought on the tomatoes ?
Because modern tomatoes can be lower pH, all new, tested safe recipes call for adding acid to the tomatoes before canning. IF your tomatoes were lower pH, neglecting to add acid will make them potentially unsafe to eat.
I just joined the safe canning group bc of this comment. very helpful place, thanks!
Thank you for thos explanation.. I've been trying to find out this for ages, here in Ireland we can't get pressure canners only pressure cookers and noone else could explain the difference, also we mostly have screw on lids, not mason jars and the lid and ring can apples ie. Sauce and apple butter be waterbathed with normal lids and lids?
I really need help, and I've never heard of the x amount of ft. Above sea levels etc maybe that applys for bigger countries
Please advise and thank you
I am a pantry partner in a group of women who have canned as long as I have and try to present safe practices however there are things that we all do we make the choice for ourselves doing research and it's nothing amazingly rebel. It would be not soaking our beans before they go in the jar etc.
But there is a reason canning dry beans is not safe. So if you are tempted to be a rebel, it's a great idea to read up on WHY that practice is not recommended.
Thank you for telling us all how to depose of food in a jar and put gloves on and put the whole the thing in a bag you can knot in your trash along with gloves etc… for botulism!!
You're welcome...but I hope you never have to do it!
Can wine be used to can fruit? I make my own fruit and flower wines and would like to try if they were suitable liquids to add before canning
Only when called for in a tested safe recipe. You cannot simply substitute wine for syrup, juice, or water in canning fruit.
Good advice!
I have a question...I recently pressure canned tomatoes. I usually don’t remove my jars till the next morning. I did see bubbling in the jar that dissipated. The jars are only 3/4 full and will still bubble if I turn them upside down. Should I redo these tomatoes? Is this normal?
Jars left in the pressure canner overnight go flat sour, giving them an upappetizing flavor. This is caused by thermophilic microrganisms, which, true to their name, thrive in the hot environment of the canner. It is not a safety issue, however. So if you followed a tested safe recipe, bubbled your jars, and see none of the signs of spoilage, the tomatoes are safe to use.
Are there recommended use by dates? We've canned using both boil bath and pressure canning for years using Ball and Kerr recipes and have always followed the instructions. Occasionally we go through our pantry and find various jars that we canned decades ago. Specifically tomato juice (boil bath) and mince meat (pressure canned). No obvious sign that they are spoiled, yet the age makes us wonder. We've saved the old juice in case the dog gets skunked.
The "best by" date on home canned foods is about a year. But truly, if you canned it safely and the seal is still good, it is safe to eat. There's even a case of a can of meat from 1865 that was still totally safe to eat!
I’m new and haven’t started canning yet. I bought two canning pots but haven’t bought a pressure canner yet. Do you happen to have a list or a link where I can learn what food I can water can? I think I’ll start with that then work my way to trying a pressure canner. Thank you for this informative video as I had previously seen people water canning veggies and I was going to try that.
I highly recommend you grab a copy of The Ball Complete Book of Home Preserving (link in description). It has separate sections for water bath and pressure canning and all the recipes are tested safe. Barring that, check out The National Center for Home Food Preservation website (nchfp.uga.edu).
@@Proverbs31Homestead 😊 thank you
Pressure canned food last longer, and is safer because you reach higher tempratures.
Great video....no one talks about dealing with contaminated food...
Thanks for watching!
I pickled my squash and used vinegar and brought that mixture to a boil. The one thing I didn’t do was do a hot water bath once contents were in the jar. I just put it straight in the refrigerator. How long will pickling last without hot water baths? Or should I just throw that pickled squash out?
If you fermented your pickles, they are safe. If you refrigerated them, they'll be safe for a few months in the fridge. Otherwise, pickles must be processed in a canner to be safe.
@@Proverbs31Homestead awesome, thanks, I was worried. I didn’t want any of my pickled cucumbers or pickled squash to go to waste, they are really delicious. I eat the pickled cucumbers so fast that they won’t be in there long enough to go bad. My squash however was and is out of control in the garden. I’ve had to freeze a lot and give some away. Good talking to you thanks again.
glad I checked your video.
I was under a bad assumption that all canning was basically the same and that I could waterbath can some meat along with canning a tomato sauce.
I'm glad you sought to educate yourself. Happy (and safe!) canning!
I canned some apples in 2016 and there's a blob on the bottom. Like a jell or something about an inch and a half to two inches high. Is that normal sediment?
I opened one and they smell perfect and the lid had a lot of resistance.
Hard to say without seeing it. I've personally never seen that with canned apples, but variety of apples might matter. When in doubt, throw it out!
@@Proverbs31Homestead Just as a follow-up comment. I remembered how I canned the apples now. It's apple pie filling recipe from the ball blue book. That's what that sediment is I believe. I had a jar that wasn't pie filling and it didn't have that sediment on the bottom. Took me awhile to remember! Lol
@@benjamindrew9232 ah, it's probably the Clear Jel, then
Thanks for the info.
You're welcome!
Years ago my husband and I water bathed green beans and corn from the garden.We didnt know better we were using an old canning book.But we never got sick.
Yep, it's like Russian roulette.
My all American canner has instructions to put 2-3 inches of water in & then add the filled jars . That takes the water level very high on the jars & sometimes covers them . Does this get the jars hot enough or is this boiling water canning ?
it's safe.
New to canning and when my d-i-l warned me about botulism, I am very anxious now. If I have to open a jar and be anxious I think I'd rather freeze my tomato sauce like I did last year - easy peasy. Thank you for pointing out red flags but now I kept worrying about the ones I already canned. I heard that boiling your canned food for 15 mins before consuming kills botulism. I am surprised you did not mention this.
If you follow a modern, tested safe canning recipe from Ball, Bernardin, or The National Center for Home Food Preservation, AND the lid stays intact, you needn't fear botulism. When Botulism from home canned foods happens, it's because someone rebel canned (didn't use a modern, tested safe recipe).
I have just started canning . I bleach my jars and wash with very hot water . Put my hot product in the jars then put in the refrigerator. I check on them a little later and they have sealed . I am wondering now if I can take them from refrigerator to pantry shelf and they will be okay for about a year?
No. Nothing you describe here is correct or safe canning. Jars of food must be brought to a certain temperature to kill harmful microbes and to know how to do this, you must follow a tested safe recipe. I strongly recommend you visit nchfp.uga.edu and read all their how-tos on canning.
Great video!
Thanks for watching!
huh how do you mean it does not matter if eggs are pickled(ie vinegar) or not in psi canning? then how come they sell the stuff in jars that are not refrigerated? or are they? i forgot but it thought pickled stuff can be stored at room temp?
My aunt canned all her life...same as my Oma...both lived to be 98 and 96 years of age. Water baths only. Neither had a pressure canner.
She was very lucky not to have gotten or given botulism. Likely, she got or gave "the stomach flu." This really isn't debatable science, my friend. Eat what YOU want, but please don't serve other people food that is risky.
@@Proverbs31Homestead I do not can. I use to. I'm almost 70 years old. Never had a stomach virus either. Neither did old folks I lived around. I'm sorry...I do know and understand the poison that is created through improper food prep.
Facts are facts. People have been doing this for generations without fail. Is it 100% fool proof? Nothing is. Including the food you buy at the grocery store, farmers markets, restaurants, gardens, etc. Statistically, more people die in 1 year from eating USDA, CDC, FDA and WHO approved food than people “rebel” canning (AKA the older- tried and true-method) I guess to each their own but I would maybe reconsider how much trust you put into governing bodies. They don’t have a great track record. It’s actually worse than “rebel canners” ✌🏽
Hi please I am student and I study it
Can you tell me how botulism foodborn spread I mean the methods it spread
Botulism, if ingested or inhaled, makes humans sick. The most common way to get sick is if you touch something with botulism spores on it, and then touch your food or drink.
I pressure canned cabbage soup and let it cool in canner overnight. It has a metal taste ? Is it from not taking jars out to cool. All jars seal properly.
There is no tested safe recipe for cabbage soup, unfortunately. (Cabbage can only safely be fermented, then canned as sauerkraut. ) This alone may give your soup an off flavor. It really should be thrown out. That said, leaving jars to cool in the canner causes something called "flat sour." Heat loving bacterial thrive in such jars and while they aren't harmful to consume per se, they cause the canned food to ferment and taste "off."
Hello… by mistake several days ago I left my ground beef in the pressure canner when it reached the temperature for 1 hour instead of 1 hour an a half… what do I do know?
If the food wasn't processed long enough, it is now unsafe to eat. If you catch that you underprocessed it within 24 hours, you can reprocess the food (heat it first, if the recipe called for that) with new lids.
My grandmother also went to her pharmacist and obtained citric acid.
I just got my All American Pressure Canner after many months of studying food preservation. Started with dehydrating and then successfully canned lots of quarts of grape juice via waterbathing. The Ball Preservation book and National Food Preservation site are invaluable.
I wasn't surprised by anything you said and intend to follow all the rules to the T. Still makes me nervous though. Bochulism is a formidable foe, and there is clearly no margin for error.
Actually, a margin for error is built in to processing times. That doesn't mean, though, that we should alter those processing times based on feelings or ideas not based on repeated scientific studies. Just follow the rules and a tested safe recipe, and you'll do great!
@@Proverbs31Homestead That's nice to hear that there is a built in margin for error. Definitely thankful to have such rigorous scientific testing into canning. I want everything to go according to plan in hopes that I never have a run in with botulism. :)
Can you please tell me what kind of jars we needed?are there any specific kind or any normal jar with the lid,for instance I usually use empty jam jar for my spices so can I use this for my canning or no,please help me I'm new in this I have no idea at all.
Hope to hear from you.
You need canning jars. The major brands (Ball, Kerr, and in Canada, Bernardin) are all good.
@@Proverbs31Homestead thank you so much
I plan on eating some canned venison. I'll cook it in a pressure cooker under high pres. I'll add it to rice. It should kill botulism right?
The canned venison needs to be canned in a pressure CANNER (not a pressure cooker), using current guidelines, which you can find at nchfp.uga.edu. Do not can it with rice, since rice is not safe to can. When you open the jar of canned venison, you'll may heat it up or not (according to your preference) and add cooked rice at that time. I hope this answers your question!
so even if it does not bulge and still sealed properly botulism can be in it?
Hi I have a question if anyone can help me with. I am new to canning, and when I had canned my pork chops I had forgot that I marinated it with vegetable oil and other seasoning. Does anyone know if the pork will be bad because I had marinated it in oil and then canned it?
Fats definitely go rancid in canned goods. IF you otherwise followed a tested safe canning recipe, I'd say the food may be safe to eat, but eat it up soon (or freeze it).
what do you think about canning in the carey pressure canner??
I think this is an electric pressure canner? Electric pressure canners have not been tested by reputable outside sources. You have to trust that the manufacturer has done the proper research and testing. Given that manufacturers often claim you can use known unsafe devices for canning, I simply don't trust them.
What if my veg soup or tomos jars are abt 2-3inches low and some of it is above liquid??
It is still safe to eat.
at least, assuming the lids sealed and you used a tested-safe recipe :)
Hi! I’m new to canning and did my first jars of meat this past weekend. I keep reading that when the jar is sealed that I will see an indention in the center of the lid- I don’t see that in all my jars- some appear more flat instead, or but all my jars are sealed according to all the tests- 1. Holding from the lid 2. Metal spoon sound test (I think I do that right) 3. There is absolutely NO give when pressing on the center. Is there anything else I can do to verify the seal was correct? Thank you! 🙏
As long as 1 and 3 are true, don't worry. Your seals are fine!
Kristina S. Thank you!! I was so worried 😂
You're welcome!
You should leave the lock rings off and do not stack the jars. If a seal fails. It will rot in the jar and noticeable.
I had the same issue as a new canner and asked Pam at Rose Red Homestead who did a video showing the 3 ways to verify the seal. I am still a little nervous about it since my lids don't always ping the way everyone else's seem to. The little button in the center doesn't look like it is pushed down but the entire lid is slightly concave. They do pass the spoon ping and lid lift tests. Follow the Ball or rhe USDA guidelines.
Interesting information. I bought a Barton pressure canner at Home Depot a few months ago and just started using it. I used a glass top electric stove (on high for the right amount of time) and then used an electric stove on high as well. Both times my pressure only rose to 12 1/2 lbs. I live in 4000-6000 feet and 13 lbs is required. Where can i get my canner tested? I'm concerned my gauge isn't working correctly. I canned potatoes then corn. I'm a new pressure canner fan. I want to can meat as well and I'm afraid my lbs isnt enough. Is 1/2 lbs off a red light? Im afraid so but dont know how to remedy this. Can you help? Deb
You can get your canner guage tested at your local extension office; in the spring, some hardware stores or other places that sell canning supplies, also have events for testing. Switching to a rocker guage will eliminate the need for testing, but I'm not familiar with your canner. It's possible a rocker isn't made for it. BUT canning on a flat top stove can be very problematic! Some flat tops will not allow the heat to get high enough for canning. I would check with your stove's manufacturer before doing anything else.
@@Proverbs31Homestead thanks a bunch. I called the manufacturer and they said to push the weight down farther. I already had it down. Im going to find a washer or nut to place on top of the weight to help it weight the jiggler down a bit more snd see if that will help get to 13 psi. I'm determined to do this and do it right! Lol
@@debbiemuncy2272 no, call the manufacturer of your STOVE. Some flat top stoves will not go to the high heat needed for canning. I do not recommend adding something to your canner's weight. It should not be necessary and may actually cause the canner to work improperly
@@Proverbs31Homestead ok. Thank you
check with the manufacturer of the canner some do not recommend glass top stoves for canning
hello, thank you for a very amazing, informative video! :) Just to clarify do people who get botulism only get it from improperly canned food? Or can you get it also from food that is spoiled and left out in the open? e.g spoiled meat just laying out in the open, rotten veges
You can definitely get botulism poisoning elsewhere. Botulism spores are everywhere, but those spores must grow and make toxin for people to become sick from them. For the spores to grow, you need either a low or no oxygen environment, a certain temperature range, a certain amount of water...and perhaps a low acid, low salt, or low sugar environment. Most cases of botulism poisoning in the U.S. come from store-bought food.
@@Proverbs31Homestead Oh okay thank you so much for answering! Really appreciate it! 😄
@@ItsKristineRawr you're welcome!
What about homemade sauerkraut? Some say to leave it on the counter until it tastes the way you want it. Then keep it in the fridge or in a cold room in the basement. How cold does a cold basement need to be? I don't have room in my fridge. How do I know if it's safe to eat?
Are peaches safe to water bath can or do they need to be pressure canned? I didn’t know if they we’re acidic.I’m just starting out and all I’ve canned are pickles. Thanks for info.
Peaches should be water bathed. Always consult either an up-to-date Ball canning book or this website to know which method is best: nchfp.uga.edu/how/can_02/peach_sliced.html
peaches, pears and other fruits are water bath. please check with Ball or Kerr canning books or FDA for you best information
Hi Kristina, You mentioned not using a pressure cooker for safety reasons...are you saying you cannot safely can using an All-American Deluxe Cast Aluminum Pressure Cooker? Please help. Thanks!
Pressure cookers aren't safe for canning. Use a pressure CANNER. I am not familiar with All American's pressure cookers, but they make a great pressure canner.
@@Proverbs31Homestead Thank you so much! I'll double-check what I have.
@@priscillabrooks13 you're welcome 😊
I canned butter but I didn’t pressure can it. How long is the shelf life on that or does it develop botulism? It’s been 2 years and my butter is soft. Is this safe?
butter is not safe to home can
you did just great good video thank you❤🧡💛💚💙💜
You're welcome! Thanks for watching :)
If meat is not in a liquid ( top couple of inches) in jar is it still good ? Slight discoloration. Also how long of storage for meats? Ty for your wisdom & time
Lack of liquid on top is ok. Just use those jars first. Correctly cannned, all foods including meat are safe to eat as long as the seal remains in tact. After a year, thr food slowly begins losing nutrients.
@@Proverbs31Homestead ty God bless for response
Thanks!
You're welcome!
Thanks for sharing ,question how safe is it ti dry canned potatoes
Dry canning is never safe.
It doesn't always have to be botulism it can also very often be a form of bacteria that excels in spoilage.
Absolutely true. But botulism is the most dangerous and deadly one.
You mentioned that you can not can pickled eggs, that seems odd if you make it acidic with vinegar. I’ve seen so many videos that give so many conflicting information which is scary because people can get really sick or even die, I want to learn the right way to do things in food preservation otherwise it could be a ticking time bomb. Especially since contaminated food can not be identified by smell or sight. Many other videos don’t put any safety disclosures they just get into throwing a bunch of food in the jars and don’t go into detail about the safety precautions. But can you tell me is there no safe way to can pickled eggs? Thanks for the video and information. God bless
There is simply no tested safe recipe for canning pickled eggs at home. The National Center for Home Food Preservation website and The Ball Complete Book of Home Preserving are reliable, trusted sources not just for canning recipes, but for genersl canning info. If you go to the National Center's website and search for pickled eggs, it will offer an article on the topic.
Yes you can can boiled eggs. How do you think they have them in stores???????? I swear ppl God can give wisdom and knowledge if we ssak Him!
@@chera3467 ikr ive seen pickled egg jars commercially made sold on room temp shelves in grocery stores so how they explain that? specially if its been psi cooked and has vinegar so idk what they are talking about as they do not explain the why's
There is one thing I can in the rebel catagory. I can my beans from the dry form. Many times I have tried soaking them but every time they turn out a solid mass of mush. I don't like it and I think it is far more dangerous than canning them dry. Thanks for the video.
I feel your pain! What I've learned from watching many, many canning videos is to soak beans overnight, the full 24 hours. Dump soaking water (on your plants) then refill pot with fresh water, bring to a boil for 30 minutes before putting in jars. When you follow those steps the beans will have reached the fully hydrated size, they won't get any bigger. Beans are not completely cooked when they go into the jars, however will finish cooking during the canning process. That's worked for me. The mushy beans from first try make bean dip, tacos, "refried" beans etc. just get creative with them; they're OK.
@@dancinginabundance That would be a lot of bean dip as they are always mushy when I do it that way so I think I will stick with dry canning the beans. Thanks for the encouragement.
Thank you! I just subscribed 🌺
Thanks for watching!
@@Proverbs31Homestead 🌸
I canned black beans a few weeks ago. I noticed some cloudiness. I went ahead & pried the lid off the jars. I tasted the beans, and they tasted fine, no funny smells.... Have you ever had canned black beans have cloudiness? Seemed like there was cloudiness in can black beans that I bought from the store, but I thought I would check with an expert. I'm new to all of this. Thank you!
It is normal for beans to make the canning water cloudy. Thanks for bringing this up!
Also rent your beans real well before you can them that helps sometimes in they're not being any cloudiness. Like Proverbs 31 Woman said do your best to use canning salt, sea salt, kosher salt; not your table salt that you're used to having.
is a bulging lead necessarily mean botulism or could be anything? that happened to me after a few days and opened it and it smelled and tasted a bit off kinda like sour or rotting so i recooked the stuff and drained it and it smelled and tasted better ,did the canning again and this time it stayed sealed ,could it simply have been some kind of spoilage?
It can also mean bacterial growth. Because you cannot know whether it's botulism or something else, that food should be thrown out.
@@Proverbs31Homestead well that is why i am asking you if botulism can be created without signs like bulging lid etc? will the lid bulge or break a seal if its only botulism?
@ARCSTREAMS no. Other spoilage can cause these signs and botulism can be present without any weird smells or visual signs.
@@Proverbs31Homestead oh wow so if there was only botulism toxin in the can there wont be any kind of signs or red flags this is possible? scary