Home-Canned Foods

Protect Yourself from Botulism
Foodborne botulism is a rare but serious illness caused by eating
foods that are contaminated with the disease-causing toxin. You cannot
see, smell, or taste botulinum toxin – but taking even a small taste
of food containing this toxin can be deadly.

When it doubt, throw it out!

Store home-canned foods
for recommended times only. After preparing safely, label and date
the jars and store them in a clean, cool, dark place. For best
quality, store between 50°F and 70°F. Can no more food than you will
use within one year, unless directions for a specific food give other
advice.
Before you open a store-bought or home-canned food, inspect it for
contamination. Suspect contamination if the container:
Is leaking, has bulges, or is swollen
Looks damaged or cracked
If you think the food might be contaminated, do not open the container
and throw it out!
Even containers that look fine on the outside might have contaminated
food inside. Suspect contamination if:
The container spurts liquid or foam when you open it
The food inside is discolored, moldy, or smells bad
If your container or the food inside have any of these signs of
contamination, throw it out! Follow the instructions below to throw
the food out safely. These actions will help you prevent people and
animals from accidentally coming into contact with food that may be
contaminated.

Safely throw away food and cans that may be contaminated.


Put on rubber or latex gloves before handling open containers of food
that you think may be contaminated.
Avoid splashing the contaminated food on your skin.
Place the food or can in a sealable bag, and seal it shut.
Wrap another plastic bag around the sealable bag.
Tape the bags shut tightly.
Place bags in a trash receptacle for non-recyclable trash outside the
home and out of reach of other people and pets.
Don’t discard the food in a sink, garbage disposal, or toilet.
Wash your hands with soap and running water for at least 2 minutes
after handling food or containers that may be contaminated.
Use bleach to clean up any spills:
Add ¼ cup bleach for each 2 cups of water.
Completely cover the spill with the bleach solution.
Place a layer of paper towels, 5 to 10 towels thick, on top of the
bleach.
Let the towels sit for at least 15 minutes.
Wipe up any remaining liquid with new paper towels.
Clean the area with liquid soap and water to remove the bleach.
Wash your hands with soap and running water for at least 2 minutes.
Discard sponges, cloths, rags, paper towels, and gloves that may have
come into contact with contaminated food or containers with the food.

HOME CANNING AND BOTULISM
Know the risks of botulism from home-canned foods
Home-canned vegetables are the most common cause of botulism outbreaks
in the United States. From 1996 to 2014, there were 210 outbreaks of
foodborne botulism reported to CDC. Of the 145 outbreaks that were
caused by home-prepared foods, 43 outbreaks, or 30%, were from
home-canned vegetables. These outbreaks often occurred because home
canners did not follow canning instructions, did not use pressure
canners, ignored signs of food spoilage, or didn’t know they could get
botulism from improperly preserving vegetables.
Use proper home canning techniques
What's a low-acid food?
Low-acid foods have a pH greater than 4.6. Examples of low-acid foods
a
Asparagus
Green beans
Beets
Corn
Potatoes
Some tomatoes
Figs
All meats
Fish and seafood
The best way to prevent foodborne botulism is by carefully following
instructions for safe home canning in the USDA Complete Guide to Home
Canning
..
Use a pressure canner for low-acid foods and follow all specified
home-canning processing times for safe home canning of all foods.
Do not use an electric, multi-cooker appliance, even if it has a
“canning” or “steam canning” button on the front panel.
..
Pay special attention to the processing times for low-acid foods (pH
>4.6), which include all vegetables, some tomatoes, figs, all meats,
fish, and seafood. Discard all swollen, gassy, or spoiled canned foods
safely.
Before eating home-canned tomatoes, foods containing home-canned
tomatoes, or any home-canned foods that are low in acid, boil in a
saucepan, even if you detect no signs of spoilage.
At altitudes below 1,000 feet, boil foods for 10 minutes.
Add 1 minute for each additional 1,000 feet of elevation.
If you know foods were underprocessed according to the current
standards and recommended methods, do not eat them and throw them out
safely.
After you open any canned or pickled foods, store them in the
refrigerator.

On Thu, 22 Aug 2019 09:58:51 -0600, U.S. Janet B. >
wrote:
>
>Home-Canned Foods

I don't do any canning nor will I eat any private person's home canned
foods, I accept them graciously and later toss them into the trash, if
they ask that I return the jar I'll do that later. At home I'll
preseve my own foods by freezing. The closest I come to home canning
is preparing my own fermented pickles, cukes, kraut, etc. There is no
vinegar in my fermented veggies, only salt, water, herbs, and pickling
spice. I've been pickling by fermentation most of my life, some 70
years (learned as a child from my grandfather), no one has ever become
ill from my pickles and most loved them... however there exist some
TIADers who don't appreciate fermented/sour pickles, they were raised
on fast food vinegared-sugared/cooked pickles. Fermented pickles is
not for long term storage but will keep well/safely up to 2 years
refrigerated... a batch is devoured in under six months. Fermentation
is done at room temperature, when the level of picling one preferes is
reached then refrigerate to essentially stop the fermentation
process... I prefer half sours so I refrigerate after 3-4 weeks.



>Protect Yourself from Botulism
>Foodborne botulism is a rare but serious illness caused by eating
>foods that are contaminated with the disease-causing toxin. You cannot
>see, smell, or taste botulinum toxin – but taking even a small taste
>of food containing this toxin can be deadly.
>
>When it doubt, throw it out!
>
>Store home-canned foods
> for recommended times only. After preparing safely, label and date
>the jars and store them in a clean, cool, dark place. For best
>quality, store between 50°F and 70°F. Can no more food than you will
>use within one year, unless directions for a specific food give other
>advice.
>Before you open a store-bought or home-canned food, inspect it for
>contamination. Suspect contamination if the container:
>Is leaking, has bulges, or is swollen
>Looks damaged or cracked
>If you think the food might be contaminated, do not open the container
>and throw it out!
>Even containers that look fine on the outside might have contaminated
>food inside. Suspect contamination if:
>The container spurts liquid or foam when you open it
>The food inside is discolored, moldy, or smells bad
>If your container or the food inside have any of these signs of
>contamination, throw it out! Follow the instructions below to throw
>the food out safely. These actions will help you prevent people and
>animals from accidentally coming into contact with food that may be
>contaminated.
>
>Safely throw away food and cans that may be contaminated.
>
>
>Put on rubber or latex gloves before handling open containers of food
>that you think may be contaminated.
>Avoid splashing the contaminated food on your skin.
>Place the food or can in a sealable bag, and seal it shut.
>Wrap another plastic bag around the sealable bag.
>Tape the bags shut tightly.
>Place bags in a trash receptacle for non-recyclable trash outside the
>home and out of reach of other people and pets.
>Don’t discard the food in a sink, garbage disposal, or toilet.
>Wash your hands with soap and running water for at least 2 minutes
>after handling food or containers that may be contaminated.
>Use bleach to clean up any spills:
>Add ¼ cup bleach for each 2 cups of water.
>Completely cover the spill with the bleach solution.
>Place a layer of paper towels, 5 to 10 towels thick, on top of the
>bleach.
>Let the towels sit for at least 15 minutes.
>Wipe up any remaining liquid with new paper towels.
>Clean the area with liquid soap and water to remove the bleach.
>Wash your hands with soap and running water for at least 2 minutes.
>Discard sponges, cloths, rags, paper towels, and gloves that may have
>come into contact with contaminated food or containers with the food.
>
>HOME CANNING AND BOTULISM
>Know the risks of botulism from home-canned foods
>Home-canned vegetables are the most common cause of botulism outbreaks
>in the United States. From 1996 to 2014, there were 210 outbreaks of
>foodborne botulism reported to CDC. Of the 145 outbreaks that were
>caused by home-prepared foods, 43 outbreaks, or 30%, were from
>home-canned vegetables. These outbreaks often occurred because home
>canners did not follow canning instructions, did not use pressure
>canners, ignored signs of food spoilage, or didn’t know they could get
>botulism from improperly preserving vegetables.
>Use proper home canning techniques
>What's a low-acid food?
>Low-acid foods have a pH greater than 4.6. Examples of low-acid foods
>a
>Asparagus
>Green beans
>Beets
>Corn
>Potatoes
>Some tomatoes
>Figs
>All meats
>Fish and seafood
>The best way to prevent foodborne botulism is by carefully following
>instructions for safe home canning in the USDA Complete Guide to Home
>Canning
>.
>Use a pressure canner for low-acid foods and follow all specified
>home-canning processing times for safe home canning of all foods.
>Do not use an electric, multi-cooker appliance, even if it has a
>“canning” or “steam canning” button on the front panel.
>.
>Pay special attention to the processing times for low-acid foods (pH
>>4.6), which include all vegetables, some tomatoes, figs, all meats,
>fish, and seafood. Discard all swollen, gassy, or spoiled canned foods
>safely.
>Before eating home-canned tomatoes, foods containing home-canned
>tomatoes, or any home-canned foods that are low in acid, boil in a
>saucepan, even if you detect no signs of spoilage.
>At altitudes below 1,000 feet, boil foods for 10 minutes.
>Add 1 minute for each additional 1,000 feet of elevation.
>If you know foods were underprocessed according to the current
>standards and recommended methods, do not eat them and throw them out
>safely.
>After you open any canned or pickled foods, store them in the
>refrigerator.

On Thursday, August 22, 2019 at 1:33:11 PM UTC-4, Sheldon wrote:
> On Thu, 22 Aug 2019 09:58:51 -0600, U.S. Janet B. >
> wrote:
> >
> >Home-Canned Foods
>
> I don't do any canning nor will I eat any private person's home canned
> foods, I accept them graciously and later toss them into the trash, if
> they ask that I return the jar I'll do that later. At home I'll
> preseve my own foods by freezing. The closest I come to home canning
> is preparing my own fermented pickles, cukes, kraut, etc. There is no
> vinegar in my fermented veggies, only salt, water, herbs, and pickling
> spice. I've been pickling by fermentation most of my life, some 70
> years (learned as a child from my grandfather), no one has ever become
> ill from my pickles and most loved them... however there exist some
> TIADers who don't appreciate fermented/sour pickles, they were raised
> on fast food vinegared-sugared/cooked pickles. Fermented pickles is
> not for long term storage but will keep well/safely up to 2 years
> refrigerated... a batch is devoured in under six months. Fermentation
> is done at room temperature, when the level of picling one preferes is
> reached then refrigerate to essentially stop the fermentation
> process... I prefer half sours so I refrigerate after 3-4 weeks.

There's a place at my table for both fermented and vinegared pickles.
Why should I limit myself?

Cindy Hamilton

On Thu, 22 Aug 2019 11:01:57 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, August 22, 2019 at 1:33:11 PM UTC-4, Sheldon wrote:
>> On Thu, 22 Aug 2019 09:58:51 -0600, U.S. Janet B. >
>> wrote:
>> >
>> >Home-Canned Foods
>>
>> I don't do any canning nor will I eat any private person's home canned
>> foods, I accept them graciously and later toss them into the trash, if
>> they ask that I return the jar I'll do that later. At home I'll
>> preseve my own foods by freezing. The closest I come to home canning
>> is preparing my own fermented pickles, cukes, kraut, etc. There is no
>> vinegar in my fermented veggies, only salt, water, herbs, and pickling
>> spice. I've been pickling by fermentation most of my life, some 70
>> years (learned as a child from my grandfather), no one has ever become
>> ill from my pickles and most loved them... however there exist some
>> TIADers who don't appreciate fermented/sour pickles, they were raised
>> on fast food vinegared-sugared/cooked pickles. Fermented pickles is
>> not for long term storage but will keep well/safely up to 2 years
>> refrigerated... a batch is devoured in under six months. Fermentation
>> is done at room temperature, when the level of picling one preferes is
>> reached then refrigerate to essentially stop the fermentation
>> process... I prefer half sours so I refrigerate after 3-4 weeks.
>
>There's a place at my table for both fermented and vinegared pickles.
>Why should I limit myself?
>
>Cindy Hamilton

Vinegared from the stoopidmarket are TIAD... fast food joint dreck!
Tells me you live on Velveeta samiches.

On 8/22/2019 3:22 PM, wrote:
> On Thu, 22 Aug 2019 11:01:57 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Thursday, August 22, 2019 at 1:33:11 PM UTC-4, Sheldon wrote:
>>> On Thu, 22 Aug 2019 09:58:51 -0600, U.S. Janet B. >
>>> wrote:
>>>> Home-Canned Foods
>>> I don't do any canning nor will I eat any private person's home canned
>>> foods, I accept them graciously and later toss them into the trash, if
>>> they ask that I return the jar I'll do that later. At home I'll
>>> preseve my own foods by freezing. The closest I come to home canning
>>> is preparing my own fermented pickles, cukes, kraut, etc. There is no
>>> vinegar in my fermented veggies, only salt, water, herbs, and pickling
>>> spice. I've been pickling by fermentation most of my life, some 70
>>> years (learned as a child from my grandfather), no one has ever become
>>> ill from my pickles and most loved them... however there exist some
>>> TIADers who don't appreciate fermented/sour pickles, they were raised
>>> on fast food vinegared-sugared/cooked pickles. Fermented pickles is
>>> not for long term storage but will keep well/safely up to 2 years
>>> refrigerated... a batch is devoured in under six months. Fermentation
>>> is done at room temperature, when the level of picling one preferes is
>>> reached then refrigerate to essentially stop the fermentation
>>> process... I prefer half sours so I refrigerate after 3-4 weeks.
>> There's a place at my table for both fermented and vinegared pickles.
>> Why should I limit myself?
>>
>> Cindy Hamilton
> Vinegared from the stoopidmarket are TIAD... fast food joint dreck!
> Tells me you live on Velveeta samiches.

Â* You ain't prejudiced , you hate everybody ! What a dickhead . Where
ya gonna buy the stuff for your next alleged culinary masterpiece ? You
haven't posted anything from Arby's yet ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

Terry Coombs wrote:
> On 8/22/2019 3:22 PM, wrote:
>> On Thu, 22 Aug 2019 11:01:57 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, August 22, 2019 at 1:33:11 PM UTC-4, Sheldon wrote:
>>>> On Thu, 22 Aug 2019 09:58:51 -0600, U.S. Janet B. >
>>>> wrote:
>>>>> Home-Canned Foods
>>>> I don't do any canning nor will I eat any private person's home canned
>>>> foods, I accept them graciously and later toss them into the trash, if
>>>> they ask that I return the jar I'll do that later. At home I'll
>>>> preseve my own foods by freezing. The closest I come to home canning
>>>> is preparing my own fermented pickles, cukes, kraut, etc. There is no
>>>> vinegar in my fermented veggies, only salt, water, herbs, and pickling
>>>> spice. I've been pickling by fermentation most of my life, some 70
>>>> years (learned as a child from my grandfather), no one has ever become
>>>> ill from my pickles and most loved them... however there exist some
>>>> TIADers who don't appreciate fermented/sour pickles, they were raised
>>>> on fast food vinegared-sugared/cooked pickles. Fermented pickles is
>>>> not for long term storage but will keep well/safely up to 2 years
>>>> refrigerated... a batch is devoured in under six months. Fermentation
>>>> is done at room temperature, when the level of picling one preferes is
>>>> reached then refrigerate to essentially stop the fermentation
>>>> process... I prefer half sours so I refrigerate after 3-4 weeks.
>>> There's a place at my table for both fermented and vinegared pickles.
>>> Why should I limit myself?
>>>
>>> Cindy Hamilton
>> Vinegared from the stoopidmarket are TIAD... fast food joint dreck!
>> Tells me you live on Velveeta samiches.
>
> Â You ain't prejudiced , you hate everybody ! What a dickhead . Where
> ya gonna buy the stuff for your next alleged culinary masterpiece ? You
> haven't posted anything from Arby's yet ...
>

Popeye can be likened to the vapor arising from a pile of fresh dogshit
on a cold winter day. He is truly a walking sphincter.

On Thursday, August 22, 2019 at 4:22:39 PM UTC-4, Sheldon wrote:
> On Thu, 22 Aug 2019 11:01:57 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Thursday, August 22, 2019 at 1:33:11 PM UTC-4, Sheldon wrote:
> >> On Thu, 22 Aug 2019 09:58:51 -0600, U.S. Janet B. >
> >> wrote:
> >> >
> >> >Home-Canned Foods
> >>
> >> I don't do any canning nor will I eat any private person's home canned
> >> foods, I accept them graciously and later toss them into the trash, if
> >> they ask that I return the jar I'll do that later. At home I'll
> >> preseve my own foods by freezing. The closest I come to home canning
> >> is preparing my own fermented pickles, cukes, kraut, etc. There is no
> >> vinegar in my fermented veggies, only salt, water, herbs, and pickling
> >> spice. I've been pickling by fermentation most of my life, some 70
> >> years (learned as a child from my grandfather), no one has ever become
> >> ill from my pickles and most loved them... however there exist some
> >> TIADers who don't appreciate fermented/sour pickles, they were raised
> >> on fast food vinegared-sugared/cooked pickles. Fermented pickles is
> >> not for long term storage but will keep well/safely up to 2 years
> >> refrigerated... a batch is devoured in under six months. Fermentation
> >> is done at room temperature, when the level of picling one preferes is
> >> reached then refrigerate to essentially stop the fermentation
> >> process... I prefer half sours so I refrigerate after 3-4 weeks.
> >
> >There's a place at my table for both fermented and vinegared pickles.
> >Why should I limit myself?
> >
> >Cindy Hamilton
>
> Vinegared from the stoopidmarket are TIAD... fast food joint dreck!
> Tells me you live on Velveeta samiches.

Tells me you lack subtlety.

Half sours with a pastrami sandwich
Sweet gherkins with a turkey sandwich
Polish dills for pickle soup

Cindy Hamilton