Michigan State University Extension
Preserving Food Safely - 01600953
10/13/97

### IDENTIFYING AND HANDLING SPOILED CANNED FOOD

        Do  not taste food from a jar with an unsealed  lid  or

    food
     which  shows signs of spoilage.  You can  more  easily

    detect
     some types of spoilage in jars stored without  screw

    bands.
      Growth of spoilage bacteria and yeast produces  gas

    which
     pressurizes  the food, swells lids,  and  breaks  jar

    seals.
     As each stored jar is selected for use, examine  its

    lid
     for  tightness and vacuum.  Lids with  concave  centers

    have
    good seals.

        Next,  while  holding  the jar upright  at  eye  level,

    rotate
     the jar and examine its outside surface for  streaks

    of
     dried food originating at the top of the jar.   Look  at

    the
    contents for rising air bubbles and unnatural color.

        While  opening the jar, smell for unnatural  odors  and

    look
    for spurting liquid and cotton like mold growth  (white

    blue,
    black, or green) on the top food surface and underside

    of
    lid.

        Carefully  discard any jar of spoiled food  to  prevent

    possible
     illness  to you, your family,  and  pets.   Before

    discarding,
    detoxify spoiled low-acid food.  Remove the  jar

    lid;
    then place the jar, its contents, and the loose lid  in

    hot
     water and add enough water to cover the jar.  Boil  all

    items
     in  the water for 30 minutes.  Cool and  discard  jar

    contents
     in  garbage or bury in soil.   This  will  prevent

    accidental
    poisoning.

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