T-Fal P31052 Guia Del Usuario página 35

Identifying and Handling Spoiled Canned Food
Do not taste food from a jar with an unsealed lid or food that 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.
Spoiled low-acid foods, including tomatoes, may exhibit different kinds of
spoilage evidence or very little evidence. Therefore, all suspect containers of
spoiled low-acid foods, including tomatoes, should be treated as having
produced botulinum toxin and handled carefully in one of two ways:
•If the swollen metal cans or suspect glass jars are still sealed, place them in a
heavy garbage bag. Close and place the bag in a regular trash container or
dispose in a nearby landfill.
•If the suspect cans or glass jars are unsealed, open, or leaking, they should be
detoxified before disposal.
Guide for Canning Food
The following guide provides step-by-step directions and information on how
to can commonly prepared vegetables, fruits, meat and poultry.
•Be sure to refer to the owner's manual as far as proper and safe use of this
product.
• Each food and recipe specifies the canning method to be used (boiling-water
or pressure can), as well as indicates any differences in processing times, as
well as pressure canner settings.
Asparagus: Spears or Pieces
Quantity: You will need approximately 24½ pounds per canner load of 7
quarts; an average of 16 pounds is needed per canner load of 9 pints.
Method: Pressure Can
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