Michigan State University Extension
Preserving Food Safely - 01600832
Pressure canning is the only recommended method for canning meat, poultry, seafood and vegetables. The bacterium CLOSTRIDIUM BOTULINUM in low-acid foods is destroyed when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.
If these bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal. Boiling food 10 minutes at altitudes below 1000 ft. destroys this poison when it is present. For altitudes at and above 1000 ft., add additional minute per 1000 ft. additional elevation CAUTION: TO PREVENT THE RISK OF BOTULISM, LOW-ACID AND TOMATO FOODS NOT CANNED ACCORDING TO THE RECOMMENDATIONS IN THIS DATA BASE OR ACCORDING TO OTHER USDA-ENDORSED RECOMMENDATIONS SHOULD BE BOILED AS ABOVE, EVEN IF YOU DETECT NO SIGNS OF SPOILAGE. All foods canned according to the approved recommendations may be eaten without boiling them when you are sure of all the following:
* Food was processed in a pressure canner. * Gauge of the pressure canner was accurate. * Up-to-date researched process times and pressures were used for the size of the jar, style of pack and kind of food being canned. * The process time and pressure recommended for sterilizing the food at your altitude was followed. * Jar lid is firmly sealed and concave. * Nothing has leaked from jar. * No liquid spurts out when jar is opened. * No unnatural or "off" odors can be detected.