On Sun, 19 Jul 2009 14:29:30 -0400, Mark Daniel Ward >
wrote:

>Sounds crazy, but my wife wanted to know about the following....
>
>Do you do anything extra (for safety) with your low-acid and tomato
>foods that you canned?
>
>USDA says, if something is known to have gone wrong with the canning
>process, then low-acid and tomato foods should be boiled before eating...
>
>USDA also says, if everything seems to have gone OK with the canning
>process, then it is unnecessary to boil low-acid or tomato foods before
>eating.
>
>USDA says to check these things:
>
>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 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.
>
>Am I missing anything here? As Susan's message earlier in the day said,
>"Remember you can kill your family and friends with improperly processed
>foods."

Get the canning books, read them carefully before you start and
follow the instruction absolutely.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)