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Canning Safety

Tomato canning guidelines have changed

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Canning Safety

Safety is a very important factor, of course. The primary danger arising from home-canned foods is poisoning from botulism (Clostridium botulinum), which can and does result in death. Take no chances.

There are various methods of canning and preserving, including pressure canning, boiling water, hot pack, and raw pack. There are also methods to avoid.

If you plan on canning tomatoes, be aware that the guidelines were revised in 1988 by the USDA, changing recommendations to acidification of tomatoes before canning. Find out what to do if the jars do not seal properly and what to do when things go wrong.

Foods that are home-canned and stored properly should generally last from 1 year up to 5 years for some.

It may seem obvious, but it bears repeating: Do not consume any canned foods that are moldy, not even if you scrape off the mold.

More about Canning and Canning Resources:

Canning Resources
Canned Food Safety
Can Sizes and Equivalents
Canned Food Cooking Tips
Canned Food and Health
Canning History
Canned Food Recipes

Cookbooks

Keeping the Harvest : Preserving Your Fruits, Vegetables & Herbs
Putting Food By
Stocking Up : America's Classic Preserving Guide
Complete Guide to Home Canning and Preserving
More Cookbooks
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Canning tomatoes
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