Michigan State University Extension
Preserving Food Safely - 01600832
10/13/97
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.