What is the risk that you take when you can your own food at home? Your health and safety. You need to remember that this is not something to gamble with - so being careful all the time is very important. There are not many cases of botulism from home-canned foods each year, but yet, there are some, and it is worth taking notice.
Is home-canned food more dangerous than commercially canned food?
The answer is no - as long as you do it right. This may sound like an oxymoron, but the thing to remember is that there are two groups of people: the group that follows current, safe, and tested canning methods, and the group that cuts corners and does it "like grandma did for years". The first group will never have a problem with food poisoning - they are being extremely careful and are leaving no room for mistakes! As long as you fall into the first category, there is no reason to worry about it.
Why can't I can like my grandma used to?
You may or may not have paid attention to how your grandma used to can, but you should know that canning methods have changed a lot since then! Methods such as canning with old mayonnaise jars, or using only the water bath canning method for both vegetables and fruits, is NOT safe. True, grandma may have done it for years and never gotten sick, but it has been proven unsafe and risky - why take chances? When you're dealing with your health, you want to be as careful as possible.
So what kind of "grandma methods" should you stay away from?
*using mayonnaise jars
*water bath canning low-acid foods (like vegetables)
*oven canning
*chemicals and preserving powders in place of canning
*solar canning
*microwave canning
*dishwasher canning
*using wax to seal the jars
*"pressure saucepans"
*using jars with wire bails or glass caps
If you are unsure of whether or not you are using a safe canning method, check the internet or a reliable resource to be sure.
What's wrong with solar canning, oven canning, microwave canning, or dishwasher canning?
Simple - the heat is simply not adequate to kill the bacteria that is in the food. When you can food, the idea is to heat the food in the jars to such a high temperature for a certain amount of time, so that it kills the bacteria residing there. If you use any of the above methods to can your food, the heat will not rise to the correct temperature needed; or, in the case of oven canning, you will have erratic and irregular temperatures due to the coils in your oven.
How can I tell if a jar of food has gone bad?
Unfortunately, you can't tell if you have a bad jar of food just by looking, smelling, or tasting it. (Note: NEVER taste a jar of food if you suspect that it is spoiled! It takes only a spore of bacteria to make you sick.)
The only real way of knowing for sure is by:
*pressing gently but firmly on the lid of the jar before opening it. If it is unmovable and does not "pop" up and down, it is sealed. In most cases, this is a sign of a safe jar. Also check for signs of bulging. Bulging means gas has formed inside the jar.
*checking the inside of the jar/lid for mold. If there is green and black mold growing on the inside of the jar, it is obvious that you should not eat it! However, most times, you will not be able to actually see signs of food poisoning.
*using safe and current canning methods. Seriously, this is the best and most fool-proof way of making sure.
Before you can, you need to make sure that you are canning foods that are safe to can, and that your canning equipment is in good, running order. You should also make sure that there are no cracks in your jars, and that your lids are brand new. Never can with used lids.
For more information on guidelines for food safety, check this website: http://www.canningbasics.com/guidelines-for-food-safety.html
The main thing to keep in mind is your health and safety. Don't risk it, and don't cut corners! Yes, you may be "lucky" and not get sick while using unsafe canning methods, but why take chances? There are always consequences for taking shortcuts, so it's best to just do it right the first time. Can safe, and you'll be safe!
Rachel K is a young lady who enjoys writing. If you'd like to learn more about canning and preserving, please visit her website here: http://www.canningbasics.com/guidelines-for-food-safety.html
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