---------- Recipe via Meal-Master (tm) v8.02
       Title: For Safety’s Sake
  Categories: Information, Canning
       Yield: 1 text
   Pressure canning is the only recommended method for canning meat,
   poultry, seafood, and vegetables.  The bacterium 'Clostridium botulinum'
   is destroyed in low-acid foods when they are processed at the correct
   time and pressure in pressure canners.  Using boiling water canners for
   these foods poses a real risk of botulism poisoning.
   If Clostridium botulinum bacteria survive and grow inside a sealed jar
   of food, they can produce a poisonous toxin.  Even a taste of food
   containing this toxin can be fatal.  Boiling food 10 minutes at
   altitudes below 1,000 feet destroys this poison when it is present.  For
   altitudes at and above 1,000 feet, add 1 minute per 1,000 ft. additional
   elevation.  Caution: To prevent the risk of botulism, low-acid and
   tomato foods not canned according to the recommendations in this
   publication or according to other USDA-endorsed recommendations should
   be boiled as above, even if you detect no signs of spoilage.  All
   low-acid foods canned according to the approved recommendations may be
   eaten without boiling them when you are sure of all the following:
   * Food was processed in a pressure canner.
   * Gauge of the pressure canner was accurate.
   * Up-to-date researched process times and pressures were used
   for the size of jar, style of pack, and kind of food being processed.
   * The process time and pressure recommended for sterilizing the food
   at your altitude was followed.
   * Jar lid is firmly sealed and concave.
   * Nothing has leaked out when jar is opened.
   * No liquid spurts out when jar is opened.
   * No unnatural or “off” odors can be detected.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias