When Canned Food Goes Bad | What to Look For

[@b3thamphetamine]

I'm a pastry chef and every kitchen I have ever worked in all held the same "When in doubt throw it out" philosophy. It's just not worth the risk. I hate to waste food, but that is a better alternative than piles of medical bills or, in the absolute worst case, death.

[@foodprepguide]

Couldn’t agree more!

[@hungsolow7090]

Your a good pastry chef 🙂🙂

[@starlite556]

Plus the horrible agony of food poisoning. Even if a person recovers and feels fine that does not mean that there was not some organ damage.

[@JesusChrist-rn6hl]

I call it the leap of faith and take a big swig.

[@cherylb.9766]

Pressure canning is indeed hot enough to kill ecoli. Unless there was an issue in your process and your canner did not come up to temp then it's highly unlikely there was ecoli in that jar. It's more likely that there could have been a seal failure that allowed spoilage.

[@foodprepguide]

Yes, I’m leaning towards it being a false seal.

[@pinschrunner]

Agree, jar lid failure

[@ProudCanadian-vv6bk]

Very true.

[@Christopher-b1p]

E coli is not as much of an issue as Clostridium botulinum. High heat is required to prevent botulism. This is an advantage of pressure cookers.

[@connecticutwormsgardens]

Every jar should be picked up by the lid once it sets and again up on using. A properly sealed jar will not open if lifted by the lid. Personally, I HAVE seen and eaten foods with similar bubbles without issue. Ecoli doesn't cause bubbles and neither does botulism. If you are certain the guidelines were followed and you hear the pop when opening the jar, then it's fine.

[@ICoulntThinkofAUserNam547]

Hey I hope you realize that you probably saved some lives here by showing this and showing the differences to look for :) - great content!

[@foodprepguide]

Thank you. Just glad it was helpful. 😊

[@margomoore4527]

My late father-in-law taught me a good test for either canned goods or leftovers: put your ear very close to the top of the food and listen for tiny bubbles popping. Assuming you have acute hearing, as I do.

[@foodprepguide]

That’s a good tip! Thanks! 🙂

[@clarkeseymour4684]

If your hearing is not as good you could possibly use a stethoscope to help you hear

[@misterknight3901]

You bring back childhood memories of me watching my mother and aunts meticulously watching every canned jar. And all of us children, regardless of age, learned what to look for when selecting a jar off the shelf. Never was there a time you just opened a jar withiut inspecting it first. It was anautomatic reaction.

[@starlite556]

Your mother was very smart.

[@snakes_shadow3539]

A tip for your channel- strech a white fabric a couple of inches in front of your light. It will diffuse the light and reduce reflections off of shiny items, making it easier to see what you are trying to show- like the jars of this episode. That being said, thank you so much for showing potentially badly canned food. So many people only show their successes, quietly disposing of the failures to hide the fact that these people aren't perfect. You didn't do that, though. You saw something wrong, and thought of educating people on how to protect themselves. This is the first video I've seen of your channel, and it is one HELL of a good first impression! I am definitely subscribing.

[@foodprepguide]

I really appreciate that! Thank you for the tip about the white fabric. I’ll try it! Welcome to the channel. 🙂

[@r0llinguphill483]

Either that or buy a light diffusing panel/cover for the ring light. Same effect as the cloth but slight better as that is it's designed usage.

[@lissyniña]

Thank you so much that is the most thorough description of siphoning I have seen on youtube. I hesitated for a long time after I made my first batch of beef stew and left it on the shelf for a long time and didn't eat it because I had a little siphoning not knowing if it was safe to eat. But it still looks good and it's been there for a while so, I better eat it before it does go bad!

[@arlenematurin9600]

thank you for this video. I see many canning but I have NOT seen any spoiled jars OR anyone eating their foods in a recipe or snacks. How many people agree??? thank you for sharing this important video...

[@foodprepguide]

My pleasure! It's important to be aware! ❤️

[@JJamiah]

I haven’t seen many on spoiling, but I’ve seen quite a few on food preparation from their canned product and recipes. They’re easily found on KZbin.

[@dravonwalker2352]

I started my meat canning journey with ground beef. Considering it was my first, when I pulled it from the jar to use it I noticed a color difference between the top and bottom of the jar, turning more pink as it went. When I tried to take the lid off, it just popped off with a finger grip. Not loose sitting on there, just a bad seal. Obviously threw all this away! I’ve learned a lot since then but sometimes the seal just fails when it’s on the shelf, esp if the food is greasy or starchy. Great video! Thank you for sharing your experience and eagle eyes.

[@randimochamer6284]

Yep… when my mother had a jar like that, she threw the entire jars out… yes, even the Ball or Mason jar!

[@firstnationsindian8062]

You have to take in consideration, when siphoning occurs, not only does the liquid push out but, also some food. That food breaks the seal and allows air to enter and start the fermentation of your product. Air is a caners worst enemy. To control siphoning, don't pull your jars out as soon as the process is completed. It's called cold air shock. Let the pot cool down a bit . The temps you cooked the potatoes at would have killed any spores or e coli. Your second line of defense is your nose. If when in doubt, throw it out. Thanks for taking the time doing these videos. Great information.

[@Munchies0214]

Great video! Safe canning practices are very important. And sometimes, even if you follow all the canning guidelines, one jar in the. batch can have a seal failure. Newbie’s, please don’t store your jars with the rings on. If a lid fails, the rings could cause the lid to reseal creating a false seal. I am always tapping my lids on my stored jars listening for the thump & for the lid button pops in and out.

[@stanants8566]

So what about stacking (I am new and learning from seasoned vetren canners.)

[@codysaunders7348]

I've been canning my whole life and basically, if the vacuum of the jar is maintained, then there is no microbial life growing, as they create gases which will pop the lid up. If the seal is good and the lid is sucked down, its good. If the lid is convex and you see bubbles, then its spoiled

[@doloresterrell5334]

Thank you for pointing this out. Never really knew what to look for except smell & top notch being on correctly.

[@foodprepguide]

Happy to share important info like this! ❤️

[@orellaminx3530]

9:01 Test kits are realatively inexpensive. They've even developed test strips for botulism, but I'm not sure if those are on the market quite yet.

[@deeannfuchs]

I wish you had opened the jar online. I would have liked to see if you had a good seal. Thanks for the reminder.

[@foodprepguide]

Yes, I should have but just didn’t think about it. The seal seemed solid. Good suction, good air-release sound, etc.

[@pacoswifemarg]

This is such a great video and full of info. Good reminder for any of us to check all our jars prior to opening.

[@ka-barsmom1456]

First time listener. Great video!

[@foodprepguide]

So glad you liked it! 🙌 Welcome to the channel. :)

[@matthewellisor5835]

A note about bubbles in product which has been through the blender, it's less about entrained air (which we can de-bubble with a little time and attention) than it is about dissolved gases. At canning temperature and pressure, most of those gases will come out of solution and some will remain as bubbles.

[@foodprepguide]

Thanks for sharing that! 😊

[@MFV77]

So what is the bottom line then, that those few bubbles are OK?

[@matthewellisor5835]

@MFV77 As I understand it, if you ran the product through a blender, some bubbles are expected. Any change in appearance after you've put the cooled jar away in a cool dark place is a sign of danger.

[@occultustactical6138]

I have found that most of the siphoning happens when you release the pressure too quickly. If you leave the jars in the canner, kill the heat, and let the pressure drop slowly the odds are good you won’t have any siphoning. Also, not maintaining the correct pressure and letting it get too high (15 psi) can also cause siphoning which will be visible in the canner when you open it.

[@donnaroberts34]

I leave my jars in the canner for at least 10 minutes after I open the lid. I usually keep the lid on slightly. I also make sure my food gets up to proper temp and doesn't go too much over. Learn to listen to your little shaker weight on the top. It should be shaking like "a slow hula dancer, in a gentle rhythm." Never let your shaker weight shake violently or else the chances are good that your canner will dry up and that your food will siphon and you will damage your canner as well.. Those two things, along with making sure you have enough head space will pretty much keep your food from siphoning. I have canned about 10 different foods already and I have never had a problem with siphoning. 👍😊

[@1is7ener65]

I had a stove element that had a “fast boil” and it was very large… perfect for canner size. Unfortunately I had constant siphoning no matter what I did. I gave up and tried a smaller burner without the “fast boil” and my siphoning problem went away 🫠

[@jmaellis]

I wonder if someone would take that jar and test it? Your Extenstion maybe? It would be interesting to know if anything nefarious is growing in there.

[@ProudCanadian-vv6bk]

It definitely is. The bubbles are aerobic bacteria at work.

[@trishcrum7070]

I didn’t know an extention would do that.

[@allieg4011]

@@ProudCanadian-vv6bk Anerobic bacteria, once the oxygen is consumed. It could very well be botulism.

[@ProudCanadian-vv6bk]

@allieg4011 I don't think it would bubble. That suggests the presence of oxygen. Botulism only grows in an anaerobic environment. Correct me if I am wrong, though.

[@lindakiggins7255]

I recently tossed out a batch of pinto beans w/ham. Same bubbles at the top of the jar. If I'm in doubt I do toss it out. I check my canned foods often as I rotate them.

[@roanieshuman]

Some times it could be a faulty lid. Or the top was bumped before it set.

[@demokratiaperemoje]

The bacteria or yeasts that produce the fizzing got there most likely after pasteurization. Air must have gotten into it. When a preserve food cools, it contracts which causes a vacuum in the jar, which can suck in outside air through the most minute cracks in the seal.

[@chevypreps6417]

I think you are spot on. I find it concerning when people just grab a jar without looking at the jar, open it up and eat some of the contents without heating the food up. I always heat my canned food before eating.

[@lildebdoll60]

"When In Doubt Throw It Out"....Is not just a canners saying. Ive used it for years before i ever started canning..lol js. Thank you for all that info because im a brand new canner...❤

[@foodprepguide]

Lol true! 🙂

[@JesusChrist-rn6hl]

I call it the leap of faith and the a big swig

[@JesusChrist-rn6hl]

I call it the leap of faith and take a big swig.

[@sleepyt941]

I’m new to canning. Thanks for the information

[@itscommonsense3128]

It happens. I've seen bad cans of food at grocery store. Swollen tops/bottoms. Clearly spoiled inside can.

[@Alice-xw7qu]

Another great and informative video, Jordan. I am learning so much from you. An early Merry Christmas to you and your family ! May God bless you all. Grandma from Texas

[@foodprepguide]

I'm so glad the videos are helpful! Merry Christmas to you and your family! ❤️

[@user-hz7kv6js6l]

I have never done any canning, but omg, you have to be a detective upon opening a jar of food. I just started dehydrating foods this past summer, and it has become my method of choice for preserving food. I have a small kitchen, and canning foods has always seemed intimidating to me for these very reasons of food poisoning. I would like to learn how to make roselle jam next year.

[@ourownbeautiful423]

Yes. Working in a grocery store for 17 years. Sometimes worker will put organic produce on the regular produce side if the department is out of regular produce. But never regular on organic side, because some customers have allergies. Did a worker switch the produce and forget, it’s possible.

[@lunabeta3516]

Thank you for this. I'm not an experienced canner. And now it's just me at home, I worry the can food won't get eaten fast enuf and I'll have some spoilage. I'm going to watch the other video you suggested. Thanks again

[@foodprepguide]

A properly canned jar of food can last for years and years. That said, we do our best to rotate through our pantry every 2 years.

[@steveholland4369]

I am using chicken breasts that I canned 4 years ago for a chicken broccoli dish and chicken salad. Still good and it is absolutely tender from canning.

[@xfitslingshot]

Thanks!

[@foodprepguide]

Thank you for your generous support! 🙂

[@stefflus08]

The amount of gospel in canning is astounding. And if you try to hit a forum with basic physics and make people think you get banned. -Siphoning is NOT just a fact of life, something to shrug at. What happens is that the pot cools down too fast, while the water in the bottom and the jars are hotter than they should be. This makes them spew their content, just as they would if you opened the lid too soon. And that introduces the risk of food particles in the seal. The pot needs to be set on a cooler surface and have enough water in it so that there is a thermal connection to the jars or in the case of two layers of jars it could be wise to throw a towel over the pot. Spring lids like Le Parfait jars seem to have a bit of a temperature buffer added in the extra force. I am not at all impressed with screw lids, but perhaps they could be mitigated by adding something springy between the ring and the lid.

[@AmericaisTheBabylon]

This same principle is for tin canned food as well. I had canned corn from the store in metal cans and I was transferring them from one shelf to another and I always push the top and bottom of the cans to make sure there is still a seal. One can of corn exploded and liquid shot all over my hands and other cans. It had a pinhole leak in the seal around the bottom of the can. This can was 2 years old and was kept in a room controlled temperature.

[@foodprepguide]

Wow! We definitely need to be vigilant about store-bought cans, too. Thank you for sharing that story.

[@dennisslack3945]

I haven’t done a lot of canning myself, but I grew up around it my grandmother and my mother and it seems like you can do everything right and once in a while, it won’t work out. I guess it’s the perfect world we live in. I think a lot of times it has to do with the seal .the top of the jar or probably most often a bad lid. thanks for bringing this issue up.🙂

[@TheRusscarr]

I had canned some ham a while back and after placing in my cellar I began to smell a bad odor. As I was moving the jars of ham to a different shelf a lid came off in my hand and a blast of a rotting smell filled the area. I quickly discarded the contents . The seal had not held. It was fine on the day of pressure canning , but had unsealed at some point.

[@buckethyacinth9598]

Last I heard, there is no safe, approved recipe for canning ham. There are approved recipes for using small pieces of it in soups, but not just chunks of ham alone in broth, nor corned beef. The issue is the density of preserved/treated meats. Can't be sure the heat will penetrate all the way through. There are plenty of recipes out there to do it, but that is rebel canning and not safe.

[@timmjackson]

@@buckethyacinth9598 I've canned plenty of meat, but not ham. But you can buy canned ham in the store, so I don't see why you couldn't do it yourself.

[@justincase1575]

I’ve canned both ham and beef. Both were done from Ball recipes just cut into cubes and then it heats up more evenly.

[@buckethyacinth9598]

@@justincase1575 Plain beef or corned beef? I heard this (about no safe recipes for canning ham or corned beef) from Suttons Daze but did not independently fact check that info. If I do find an approved recipe for ham I'll be thrilled because it's on sale right now!!!

[@buckethyacinth9598]

@@timmjackson What I've been told is that commercial canning equipment can do things home canning equipment cannot.

[@sue4e3]

thank you for this. I had not seriously canned ( only jams , jelly and water bathing)and want to but no one ever talks about what to look for when things go bad so I've been hesitant to really trust long term storage

[@foodprepguide]

You're welcome! ❤️

[@dmu9736]

Thank you for sharing. I used to can, but I have moved to dehydration instead so that I don't have to worry about this stuff. Even if we were in a TEOTWAWKI situation, I could still dehydrate using the sun or embers.

[@lindacastillo9050]

Thank you so much for answering my question about losing water in my canned jar!!! I can relax now 😊!

[@foodprepguide]

Happy to help! ❤️

[@jaysbaby2012]

We've probably have canned over 500 jars of different assortments of food, from ground beef, chicken, ham, stock, jams, jellies, butter and pork..With all that, only had maybe 3 to 4 failures shortly after canning....so far, we've not found one failed jar once put on the shelf and that was 2 yesrs ago...We inspect our stuff every 6 months, we've yet to eat any of it lol. We've got buckets, totes and jars of all kinds of stuff , we dehydrate, can, make homemade medicine, soap, deodorant ect. I think we're lucky to have a basement to keep our stuff cool and dry ...Thanks for the tips....the one thing that scares us the most when it comes to food preparation is Botulism, it can't be seen, smelled or tasted. Only thing i can think of that we tested was some peanut butter cereal, it had went rancid, but all others were as the day we packed them. I really enjoy your videos,again thank you. Have a blessed day everyone.

[@gjsmimi4474]

Why are you not eating the food you've canned? It doesn't keep forever. Are you afraid of it? If you aren't eating it, that's a whole lot of wasted time, energy, money, and food.

[@gailoreilly1516]

The temperature inside the jars when pressure canning reaches 240-250 degrees. That, I read, is high enough to kill botulism and others. Anything dry packed that contains oils (peanut butter has oil), can go rancid faster than dry food that does not contain oil. That is about all I know on vacuum sealing, I know nothing about freeze drying or dehydrating. There's always more to learn!

[@catg714]

Botulism is definitely deadly.. However.. Our bodies can naturally kill off most of it unless we have a compromised immune system. We eat stuff with the bacterium all the time and do not even realize.. honey for instance.. That is why you're not supposed to give it to a baby as their immune systems have not yet developed to handle it. Anyhow, you can reheat your food to 240 degrees F even though pressure canning will have already done so.. Also you're quite fortunate to have no failed jars on the shelf.. I inspect mine every 3 to 4 months and there is always 1! We also moved the pantry to an upper level room to work on our basement and the a/c unit failed for said room so it got pretty warm in there this past summer... I do not think it was good & have been reinspecting more often. It's a good thing I live in a cold climate and hot weather is short.. even though hottest I can remember!

[@melissacampbell5249]

If you pressure canned your food correctly, it is good to eat for several years. No botulism will be in that food if you had the correct temp and time for processing. Now if you have a broken seal then it will most definitely spoil. Obviously, do not eat that🤣. I am 60 years old and have canned food with my mother since I was a teenager and haven’t made anyone sick. Follow proper procedures and you will be fine.

[@pwdohio123]

@@gjsmimi4474it sounds to me like she is a prepper and I’ve had much the same idea as her….put up as much as you can but while food is still available, eat fresh. Save the canned goods for when store shelves are bare….with what is going on in our world right now….those bare shelves are coming in the not too distant future.

[@marylamphere2112]

I have been very annoyed when I get a false seal, I check my jars monthly!, and it passes the test one month but the next the seal has completely failed and I've got green fuzy food. This is super important, even for us older hands.

[@foodprepguide]

Definitely happens to all of us! I always inspect my jars closely.

[@gjsmimi4474]

How do you check your jars?

[@Social-52]

Temperature fluctuations can cause lids to pop, then resettle. I'd be interested to know if this video canner smelled the inside. I'm wondering if the high sugar content from the carrots (natural) might have started a fermentation. I'd still toss it, but "I'd" want to know, if it happened to me.

[@marylamphere2112]

@@gjsmimi4474 I use a little pressure to try to pull the lids off with my fingers, same as when I am about to wash the jars once they have sat for a day after coming out of the canner.

[@gjsmimi4474]

@@marylamphere2112 I do about the same

[@robinragan1702]

What does a side by side comparison of jars from the same batch of pressure canned food look like? Is there a visible difference in the appearance between the foamy jar and others that were pressure canned same batch of food at the same time? Just curious.

[@foodprepguide]

All the other jars were fine, but they were different recipes. This was a mixed batch of "meals in jars" that all had to can for the same time.

[@randiD123]

The siphoning info is very helpful! Thank you!!!

[@foodprepguide]

You're welcome! Glad it was helpful! 😊

[@suedavis4467]

Thank you on Siphoning, I needed this

[@wisdomsquare28]

Excellent analysis! Much gratitude?

[@foodprepguide]

You're welcome! 😊

[@barbiegirlznailz222]

I run into faulty lids occasionally. In 10 years ive only had 2 or 3 cans that that failed after storing.

[@MikeycatOutdoors]

I canned some spiced apples. The liquid level siphoned off to a 1/3rd of the contents. Are the contents above the juice still safe to consume or should that portion be tossed aside when the container is opened?

[@foodprepguide]

They may discolor a bit, but they’re still safe to consume, assuming canning safety guidelines were followed during processing. 🙂

[@shadygremlin9702]

I saw those bubbles. that nasty looking lid seal is my first clue... great video. beautiful kitchen 👍☝🙏👀

[@yourseatatthetable]

My folks bought their second house on the outskirts of a small town in Iowa. An old farmhouse on a large acreage. Mom had 'plans' to can foods, garden, etc. So, she jumped in with both feet. It's a lot more work then these videos lead you to believe, trust me. Anyway, dad loved beets for some god awful reason I never understood, so he grew a large crop of them, mom canned them. And they sat, year after year, decade after decades, in a slightly too damp basement. So, come the late 90's and we're sitting around the kitchen table when we start hearing popping noises coming from the basement. My wife went and opened the door, letting out a foul odor. So we went down and found the last couple dozen mason jars of beets exploding. The smell and mess did nothing to make me reconsider my opinion on the taste of beets in any form...

[@misternef]

My sister does canning. I will send this to her. I was too distracted by those big beautiful blue eyes!

[@doctorartphd6463]

Anaerobic organisms (botulism) can grow in closed canned food containers.

[@susantaylor8507]

Some of my tomatoes i canned had bubbles right after I canned and my lids didn't pop loud but they were still good

[@aabsc]

Great video, but I would have liked to see you open it and do a smell test, and I realize it could still be bad if it smelled ok but still curious.

[@foodprepguide]

Thanks! Yes, I didn't think to show that on camera as I was focused on the bubbles explanation. But when I opened it, the seal seemed great and there was no bad smell. Honestly, it may have been fine, but I still chose to dispose. :)

[@reneehill7912]

Hey y’all from my very , very, short canning experience and lesson I learned you must know how to cook for canning and you must know about the structure of your fruits, vegetables,and meats examples like the absorption rate of potatoes in liquids use less potatoes always more liquids and a little less food if you’re not sure excellent video great conversation canning techniques has a science to it y’all be safe , cleaning and safety is #1

[@tamararobinson2069]

Super important & So well explained video! Thank You!!!!

[@foodprepguide]

My pleasure!! ❤️ It was a good reminder to me, too, to remain diligent!

[@hoobeydoobey1267]

Please update us when you pop the lid to trash it. Was there the standard vacuum pop sound? What I see wrong is you left the ring on. It's why it's recommended to remove the ring after canning. It prevents false seals which leads to spoilage and possible illness. Seals only, no rings.

[@foodprepguide]

Yes, there was a vacuum sound. Everything about it looked and sounded right ... except for the bubbles. (I still trashed it, of course.) I always take my rings off. This particular batch didn't have their rings removed yet because they had just been canned recently, and I was still working on photographing them for the blog and book. :)

[@paulaschima4162]

Would have liked a comparison look at another jar that was from the same batch (if there was one). Good information!

[@foodprepguide]

I agree, that would've been great, but there wasn't another one. I did a canner load of 5 different recipes (but all recipes that required the same processing time).

[@starwaters4287]

Thank you for your goodness in sharing your knowledge.

[@Tybold63]

Great conetent! A little friendly advice to advance your video is to be mindful on how the reflection of the ring/circular light in your eyes take off some focus on the topic. Cheers!

[@goatsandroses4258]

Thank you for this informative program! Even commercial canneries have uh-ohs; in science class in college they always showed the students a can of Ro-Tel tomatoes puffed out like a balloon to warn us about botulism. I've occasionally had bubbles in my canned goods; thankfully not the "fermenting-looking" ones in that stew. I HAVE had seal failures though, and the occasional "that just doesn't look right." Out they go! It was good to remind people NOT to give possibly-contaminated food to chickens, dogs, pigs, whatever. They can handle a lot more than we can, but nobody needs an unnecessary vet bill or the loss of livestock or a dear pet.

[@gailoreilly1516]

I have recently had a jar of potatoes and a jar of beans that the lids popped off in my hand when I picked them up. I was not worried about the heat and pressure of the canning process. I was concerned about the siphoning even though it wasn't that much. I am thinking that anything that leaves the jar has to escape between the lid and the jar. Even though the lids pinged as they cooled and seemed to seal, I bet that the residue was just enough to cause the seal to fail eventually. I threw the contents away and washed the jars in bleach water then put them in the dish washer. I never thought to look for bubbles. I will now.

[@foodprepguide]

Yes, I think that’s what happened with this jar … the more I think about it. I think it was a false seal.

[@yvonnegrivas5589]

I never thought about a fail....been away for a month have to go home n inspect my stores...

[@LoveShaysloco]

I do a poke test on the lid after the top is sealed. Of the thousands of stuff i canned like this i had 10 that poped so push in it goes down and when let go it pops back. I do this before storage and if it does well thoes go into the fridge to be eaten first. Since thats my que that it didn't sealed properly. But when i go for a jar if it looks good i still do the poke and if it makes the sound like you said if in doubt throw it out

[@foodprepguide]

Yep, I definitely do the poke test. Everything about how this lid looked and sounded upon release indicated that it was properly sealed. But I just had too much doubt, so I threw it out. 🙂

[@dianamattson1195]

I am fairly new to canning and have a water bath canner plus a pressure canner. I am not comfortable with canning meals in jars yet. Pickles, tomatoes and peppers are my specialty. I would rather use a jar of just one product and add it to fresh or frozen meat and veggies. If something that I have canned looks or smells 'off' it gets thrown out.

[@danielleterry2331]

I look at my jars very carefully, if bubbles, foam or I feel doesn’t look right out it goes I don’t ever take risk, also just a heads up to anyone who might not know, I bought red potatos they felt and looked great but when I cut them open they had a slight green tinge my husband said doesn’t look to bad 😮 I grabbed a couple more they all had that so I threw whole bag away, I don’t know if sprayed or left in sun to long b4 they picked them up for packaging but I wasn’t taking any chances, told hubby you never ever cook and eat potatos that have green even if a light tinge thats poisonous!! He had no clue

[@trishkcmo3683]

What a waste. Just peel them. I am 64. Those potatoes were fine.

[@JayP-kd5rc]

@@trishkcmo3683 This wasn't in the skin, so you couldn't peel it away. It was when she cut them open, so it had to be inside. Doesn't sound good to me.

[@DeborahDaniels-f3y]

👉🤡👈

[@sadiea4381]

@@JayP-kd5rcseems that they might not have had enough time to grow.

[@kathygradl2336]

Question 1: Did you toss the jar, or just the contents? Is it safe to sterilize the glass jar and use it again? Question 2: If the question was the carrots, what was the status of the rest if the batch? I usually suspect a weak seal if it's only one jar, but a recall affects the whole batch. Thank you for mentioning "sound" as a clue to bad product. At a family party I was opening jars of sauce, when one didn't POP while opening every Gma, Aunt, & my mom all said at the same time "toss that jar" at the same time without turning around.

[@foodprepguide]

1. Just the contents. The jar can be sterilized. 2. This was the only jar with this recipe. I did a canner load of mixed recipes that all had to process at the same time. Ultimately, though, I now think it was a false seal because pressure canning temps would have/should have taken care of anything wonky with the carrots. 3. Thank you for sharing that story. It made me smile. 🙂 Generational wisdom! ❤️

[@lynny6754]

I wouldn't even open the jar -- throw it out. C. botulinum is in soil (carrots grow 'in' the soil) and so my thinking is that if you added more carrots than the recipe called for, the density in the jar is different than the 'safe' recipe called for. I know many would disagree with me, but one's family is just too, too important to take a chance. I follow only trusted, tested recipes exactly as that is how they were tested to be safe. Great video.

[@JJamiah]

You don’t have to throw away the jar. The lid and the contents are just fine to toss.

[@susanseigler8840]

@@JJamiah If there is botulism in the jar just opening it can release it to the air. C. botulinum is odorless and colorless. There is no way to see if it's in the jar. Once air borne it can be inhaled, it can land on surfaces in the room. Safe practices say to wrap the jar intact and dispose of it safely.

[@jamisontaylor878]

Love the video. Thank you!! Why not open it? smell test look under the lid test seal test

[@foodprepguide]

I did open it. I just didn't think to show the camera (oops). The seal seemed great and no smell. I still tossed it. 🤷‍♀️

[@kettleisalwayson]

I check my jars on a monthly basis and recently found 2 jars where the seal had broken. I use tattlers and these were brand new rubber rings so think I may have not soaked them long enough. But it is the reason I check my jars monthly. I only have 2 pantry cabinets so it doesn't take too long

[@foodprepguide]

Regular inventory checks are so important! Do you like the tattlers? I haven’t tried them yet. 🙂

[@kettleisalwayson]

There is a definite learning curve with them however once you have the knack I don't have that many failures. I think I have become a little complacent in soaking the new rubber rings for long enough as initially they have sealed but the seal has broken on about 10 different jars - 3 jars chicken stock, 2 pea and ham soup, 3 sweetcorn and 2 garden peas - in the cupboard. I was rushed when doing them as I had to empty my big freezer. This is not normal.

[@lsivtsov]

If it gone bad first sign is poped lid and if you tap on well sealled lid and the poped one you'll hear the difference. My grandparents lived of the canned food they canned during season and taught me. If food gone bad you'll know believe me. Well sealed is harder to open and harder to pop when you're opening it you can tell it's sealed and top looks vaccumed in. If you open the jar with something that went bad you'll smell it as soon as you open it as well.

[@juliusseizure3039]

Thanks for making this content. I make wine. I'm looking to branch out into making pickles, jerky, pemmican, and canned foods. I subscribed to your channel and I hope to pick up this hobby in coming months. I gotta move first....

[@foodprepguide]

Awesome. Welcome to the channel! 👋

[@tinabegone5269]

Thank you for the video. I check my canned foods weekly . To make sure everything is ok. And find some that's lost seals or has foam .

[@pt2575]

Very helpful. Very clear explanation. Thank you !

[@foodprepguide]

You're welcome! I'm glad it was helpful. ❤️

[@BonnieKennedy-pj7tn]

Thank you. A thousand likes from me! I subscribed.

[@foodprepguide]

So glad to hear it! Welcome to the channel! 👋

[@stevesantiago9660]

Pressure canning raises the pressure and temperature you can at. If it works for surgical instruments it'll work for food. The small weight supplies by most manufacturers raises the pressure from 1 atmosphere to 2.

[@vernonbowling5136]

Don't use untrusted foods in the compost pile either.

[@foodprepguide]

Good point!

[@devildogsbushcraft7898]

Did you can more than one jar of pot pie? How did the other jars look? Was there a clear visual difference?

[@foodprepguide]

No, I didn't. This was a mixed canner load of various meals in jars (but all of them needed to process for the same time). Although the other jars were different recipes, the rest looked fine.

[@devildogsbushcraft7898]

Ok. Thank you for the quick reply. I'm new to canning. Maybe only 20 jars into it. LOL. I have the same problem with siphoning. Wish I could figure it out.

[@lovtree]

I wish they had a device or strip to dip in the can to check the food.

[@PennyLaur-s5i]

There are now strips to test for botulism. Search for them online.

[@debbienossavage7419]

I canned sliced peaches this summer. I followed the Ball book recipe and water bath, canned the peaches I hot packed the peaches. I did the proper headspace and had very little to no siphoning after I took them out of the canner. I gave a jar to my daughter and daughter-in-law. My daughter-in-law ate them within a week. my daughters. I noticed are on her counter and I noticed that there was some siphoning now and the peaches that are above the liquid line are a little discolored. They don’t look moldy or anything like that. The seal is still intact. I checked all my peaches that I have in my house and the same thing. The seals are intact, but there was some evaporation or siphoning that occurred after as time went on and there’s a small amount of peaches above the level of liquid that are discolored . also I don’t have a cold room. mine are stored in a box, single layer on hardwood floor in my office. i have the baseboard heating vent turned off in that room. Are the peaches safe to eat?

[@dorrisdale6269]

All fruit contain air, that is why they recommend blanching the fruit before canning, to force some of the air out before you seal them in cans. There can still be some air left behind and that can cause a decrease in the head space as the air is released from the fruit and water is absorbed. It is normal for the fruit above the liquid line to become discolored from contact with the air. None of this means the fruit is bad. As long as you followed guidelines, your product is probably safe as long as the seal remains intact and the product doesn't have a bad smell after opened.

[@debbienossavage7419]

@ thank you. . there are small bubbles. post won’t let me add a picture to show you

[@foodprepguide]

I agree with what the previous commenter said. :) It's normal for the fruit to absorb some of the liquid in the jar, and the discoloration above the liquid line is also normal (and not harmful). As long as all safety practices were followed, and you're careful to visually inspect and smell upon opening for anything "off," then you're good to go!

[@debbienossavage7419]

@@foodprepguide ty. only canning a few years. first time hot packing peaches❤️

[@traviscallaway9675]

The change in colour is from oxidation. Nothing of concern if otherwise still properly sealed. Basically the fruit in your case above the liquid line is dehydrating causing a change in colour.

[@Livetoeat171]

This is why I bought a freeze dryer because now I don't have to worry about it. You just make sure your food is completely dried for which I always go six hours overtime anyway. And they last twenty-five years.

[@steveholland4369]

I have canned smoked salmon for 5 decades and have run across a few jars that I could see a air bubble/foam line around the top of the jar. The lid was still sealed but on closer inspection I found the har had cracked all the way around the circumference towards the bottom of the jar, allowing air to enter. I don't know why this happened. Maybe not venting the jars and the canner at the beginning of the canning process long enough could cause this. I started extending the venting time to 20 minutes years ago and it has stopped. Worked for me.

[@foodprepguide]

Interesting! Thanks for sharing. :)

[@fattoria_di_bastoni]

I think the quality of lids has gone down a bit and there may be micro specs in the seal that permit the teeniest amount of bacteria to enter.

[@Mickey-jn8hz]

What about the smell test. I always smell my canning before eating.

[@foodprepguide]

Always a smell test. for sure. 🙂 In this case, there was no foul smell, but there's no odor with botulism, so we decided to dump it anyway.

[@marlenecardinahl9346]

I blend evrrything before lI cook and can it

[@vinlago]

If recalled carrots were out for sale and then removed it is highly possible cross contamination occurred. Shoppers or employees may have transferred the bacteria by touching organic carrots then touching non-organic ones.

[@connecticutwormsgardens]

Even if they were contaminated with ecoli, heat kills ecoli instantly making it safe. In addition, ecoli would not cause bubbles. You cannot catch e coli from cooked food. Only from raw vegetables.

[@decoy8645]

Thanks for this valuable information.

[@foodprepguide]

You're welcome! 😊

[@gjsmimi4474]

Do you peel your potatoes and carrots?

[@foodprepguide]

Yes, all root crops, especially, should be peeled before canning.

[@karennicholson7753]

Great and helpful information. I’m a fairly new canner, so in this case, do you toss the jar as well or just the contents? Thanks for all you do.

[@samanthamctague4538]

toss it all, jar and all.

[@Somebodys_Mother]

Jars can be sterilized.

[@foodprepguide]

The jar can be sterilized, so I just toss the contents and keep & sterilize the jar.

[@evelynshaw3932]

As far as I know, if a canning lid belch up after some time it is a sign to safely discard it. It's gassing up.

[@foodprepguide]

Yep!

[@tru-y1h]

Great video, useful information, thnks. Makes me think of my grandmother and mom in canning time: when it was 'that time of the month' for us, We as girls could not help with the canning. It would make the seals become bad. Anyone familiar with that ?

[@foodprepguide]

Interesting! I’ve never heard that.

[@SentientPaws]

Thank you for your video! Did you throw the entire jar away unopened or did you pour the food out and keep the glass? Newbie asking here! :)

[@foodprepguide]

I poured the food out and kept & sanitized the jar. 🙂

[@SentientPaws]

@@foodprepguide Thank you!

[@tearsarain47]

Question, can we add vinegar to jara to makenit safet?

[@foodprepguide]

Just adding vinegar to a jar does not make it safe. :) And for recipes like these meals in jars with meat and vegetables, it would taste terrible lol.

[@angelab4652]

How are organic carrots being recalled?

[@foodprepguide]

It was a few weeks ago. It’s over now, but it was for e.coli.

[@lindafox1366]

Thank you for this blog..

[@timharrison744]

Good information and Thank you for posting.

[@foodprepguide]

You're welcome! 😊 Glad it was helpful.

[@FloridaMongoose]

FIrst time seeing one of your videos and just subscribed. When you were showing the bubbles in the jar and asking, "do you see these bubbles here", I found myself leaning into my PC screen, looking intently and saying.. "uh huh!" LOL Question: When you added the extra carrots, did you use less potatoes or less of some other vegetable? If not, do you think you may have unintentionally made it more dense and therefore not able to maintain the high temp all the way through to the center of the jar? Thank you for this video. Now I'm off to watch more.

[@foodprepguide]

Lol! Welcome to the channel! 👋 Yes, I do think that's a possibility because it was an accident that I added those carrots. This was a jar from a filming day and, sometimes, I get busy talking about the process and mess up measurements (because talking and doing is apparently an issue for me sometimes LOL!). This was the only jar I did that on, so that's possible!

[@Offgridlee444]

Great information!

[@hondajanak]

Such a good video. Thank you!

[@foodprepguide]

You’re welcome! ❤️

[@davidjustice1848]

Make slow adjustments on your temp and dont let the pressure off too soon. That should help with siphoning

[@justins3810]

Was the lid on tightly? How did it smell? I bet it was ok but I don't blame you for throwing out.

[@foodprepguide]

The seal seemed solid, had a nice vacuum release, no smell. I think it was probably fine, but there was too much doubt there, so I tossed it.