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."

As long as you follow the USDA guidelines and ensured everything is okay
you will do fine. It's just a matter of attention to detail and preparation.

As a rule low-acid foods should always be pressure canned unless you
have acidified them properly. Most of us just boiling water bath jams
and jellies, they, as a general rule are acidic. Many of the recipes
call for the addition of lemon juice and the UGA site also tells you to
use store-bought lemon juice as, by law, it must be a certain pH.

Most of us use the UGA guidelines for most everything, even the ones
with lots of experience.

Do get your gauge, if your canner has one, tested annually and adjusted
to correct pressure. Your agriculture department can usually help you
find someone to do that. Many of the new canners only have weighted
jigglers so you have to learn how to listen/watch the jiggler.