Bob, thank you for your response.

That's what I figured people would say, i.e., if I canned it myself, or
my Mom did, or my wife did, then I can trust it.... otherwise, reboil
before eating!!





zxcvbob wrote:
> 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."
>
>
> If I canned it, or my mom canned it, I'll eat it without boiling. If
> someone else canned it and gave it to me, I'll boil it first -- but
> maybe not for 10 minutes like you're supposed to if it looks OK and
> doesn't smell "off" when heated.
>
> Bob