Boiling Home Canned Foods Before Tasting
If botulism spores are not destroyed, they will grow in home canned, low acid products. The organism will multiply rapidly in the moist, air-free environment of home canned products.
If you have the slightest doubt as to whether a home canned, low acid food has been processed adequately, don't take a chance. Boil the food briskly in an open pan for 15 to 20 minutes. This will help assure that botulism, a type of food poisoning which causes paralysis and even death, isn't present. The deadly poison, or toxin, produced by the bacteria will be destroyed by this boiling.
Heat resistant spores a threat
The botulism bacteria is present in soil and may be brought into the home on clothing, hands, food, etc. It produces heat-resistant spores which can be destroyed only by temperatures of 240° Fahrenheit, a temperature well above normal boiling temperature of 212°.
The prime targets for botulism growth are low acid, home canned foods including vegetables and meats. Fruits usually contain enough acid to prevent its growth.
Home pressure canners needed.
Commercial canning equipment is designed to reach temperatures of 240° , the temperature at which the botulism spores are destroyed. Home pressure canners will reach this temperature, too. This special home equipment uses steam pressure to raise the boiling point of food above the usual boiling point of 212°. Low acid foods will be safe to eat if you use the recommended equipment, have the equipment checked to make sure that the gauges are functioning properly, and follow tested, reliable recipes.
If botulism spores are not destroyed
They will grow in home canned, low acid products. The organism will multiply rapidly in the moist, air-free environment of home canned products. If you aren't absolutely sure that a low acid food was processed at the recommended time and temperature, don't taste it before boiling it for 15 or 20 minutes in an open pan.
For more information on boiling home canned foods before tasting, contact your local county Extension office.
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