How to Detect Spoiled Foods
No one can promise you that your home-canned foods will always be free from spoilage, but you can rest assured that your chances for spoiled food are greatly reduced when you follow the precise guidelines for each preserving method.
If you suspect, for any reason, that your food is spoiled or just isn’t right, don’t taste it.
Just because your food doesn’t look spoiled, doesn’t mean that it’s not. Signs of spoilage are
Bulging or loosened lids on canned jars
Weeping or leakage from under a previously sealed jar
Bubbly or foamy contents of canned food
Visible mold or mildew on the lid, inside the jar, or on the food itself.
Canning & Preserving Glossary
acidity level
The pH level of a food, which helps to determine the proper method of canning. Experts generally recommend using a pressure canner for low-acid foods such as vegetables and meats, or a water-bath canner for high-acid foods such as fruits and pickled foods.
Canning & Preserving Glossary
dehydrator
An electric kitchen device used for drying (dehydrating) foods. Includes a thermostat and fan that help to regulate temperatures.
Canning & Preserving Glossary
headspace
In canning and preserving, the amount of space between the top of the food or liquid in a jar and the inside of the lid.
Canning & Preserving Glossary
nonreactive utensil
A kitchen tool that won't change the taste of acidic foods that it comes in contact with (recommended when canning and preserving foods).
Canning & Preserving Glossary
pH
A measure of acidity or alkalinity (stands for potential of Hydrogen). In food preservation, the pH or acidity level of a food helps to determine the proper method of canning.
Canning & Preserving Glossary
pressure canning
The recommended process for canning and preserving low-acid foods (such as vegetables and meats); uses a pressure canner.
Canning & Preserving Glossary
water-bath canner
A large kettle used for canning and preserving jars of (typically high-acid) food.
Canning & Preserving Glossary
water-bath canning
The recommended process for canning and preserving high-acid foods (such as fruits and pickled foods); uses a water-bath canner.
