A self evident canning question. Just checking..

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I made some nice meat sauce a few months ago and it appears that I have one can that lost the seal as the lid, while it seems to hold firm, is no longer depressed. It goes plink-plonk when you touch it in the center. Nothing appears to be growing inside and the lid does not bulge. Even still, I am assuming that it has gone bad and that the safest thing is to dump it. I assume that it can not be reprocessed and I can not simply heat the sauce REALLY well to kill and bacteria. Am I correct.

-- smfdoc (smfdoc@aol.com), November 13, 1999


You're correct. Toss it! (Do NOT feed it to the dog!)

-- Ima Sick (botu@lism.com), November 13, 1999.

1. Jars suspected of containing spoiled low-acid foods or tomato products must be handled very carefully. If the container is sealed, carefully discard in the trash or bury. If the jar is unsealed, it must be detoxified to eliminate any possible contamination from botulism toxin. To detoxify, place jar and closures in deep saucepan. Carefully cover items with 1 to 2 inches of water. 2. Bring water to boil and boil 30 minutes, being careful not to splash water or food product outside the saucepan. Allow contents to cook and discard in the trash or bury in soil. 3. Thoroughly wash all equipment, work surfaces, clothing and hands that come in contact with the product and container. Discard sponges or dishcloths used in the detoxifying process by wrapping in a trash bag and disposing of them in the trash. 4. Disposal of all suspect product should be handled in such a manner no human or animal will come in contact with the product.

-- mom (mom@mom.com), November 13, 1999.

Forgot to add: My previous post is from the new Ball Blue Book.

-- mom (mom@mom.com), November 13, 1999.

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