Home Canning: Safety tips. 9 signs of food spoilage

9 signs of spoilage in your home canned foods.

When using home canned foods it is important to know how to identify signs of spoiled food and to dispose of them properly to avoid food poisoning.

Carefully inspect each jar before using to make sure it is vacuum sealed. If it does not require a can opener to pry off the flat lid, Do Not Use It! Other signs of spoilage include:

• broken seals
• seepage
• mold
• yeast growth
• gassiness
• fermentation
• cloudiness
• slime
• spurting liquid
• bad odors  

If you suspect a jar of food to be spoiled just throw the whole jar away sealed in plastic garbage bags after detoxifying them in a boiling water bath.

Put the whole unopened jar into a large pot and cover with 1-2 inches of boiling water. Boil for 30 minutes. Then discard all the contents of the pot, jars and all (do not open them).  Wipe any surfaces with 1 to 5 parts bleach water solution and let set for 5 minutes before rinsing.  Discard any rags or sponges used in the detoxing process. This ensures that any botulin that may have been present in the spoiled food jars is killed.

To help avoid this inspect your jars soon after canning for tight seals. Refrigerate and use any unsealed product within a few days. Always date your jars. Store your sealed jars out of direct sunlight and avoid extreme temperature fluctuations.  A cool dark place is optimal for best shelf life. Most canned foods that are properly sealed and stored will last 2-5 years.

Below is a brand new date sticker label that I designed for home canned food jars that you can write on with a sharpie marker.  Get your supply HERE

Homemade Canning Jar Write on Sticker Food Label