Show Consumers V Want an to Know by MARGARET Director of Consumer Affairs National Association of Manufacturers How can you tell if home- home canned foods are safe to eat If the seal of the lid has been broken and if the food foams or has an off-odor off destroy destroy destroy de de- stroy it Its It's a good idea to bring home-canned home vegetables vegetables vegetables vege vege- tables to a rolling boil then cover and boil for at least 10 minutes Canned spinach corn and home-canned home meat or 01 poultry should be boiled 20 minutes in a covered pan before tasting Most Host food authorities recommend recommend recommend mend using pressure cookers for home canning Ive I've had considerable success with the boiling water bath over many years Who's right light Fruits tomatoes and pickled vegetables can be processed safely in a boiling water bath because they contain contain contain con con- tain acid which inhibits the growth of bacteria The bacterial bacterial bacterial bac bac- spores of Clostridium however will not be killed at temperatures produced in a boiling water bath or in an oven a steamer pressure or an open kettle That's why non-acid non foods such as corn green beans peas meat and poultry must be processed under pressure Does freezing sterilize food Freezing does not kill bacteria bacteria bacteria bac bac- teria in food It only stops their multiplication After thawing the bacteria will resume resume resume re re- sume multiplying That's why its it's important to freeze only high quality food with a minimum of bacteria After thawing foods should be cooked promptly What foods are most susceptible susceptible susceptible sus sus- to bacteria growth Non-acid Non vegetables and and- mixtures that contain sauces and gravies such as cooked meats and poultry favor the growth of bacteria causing disease When preparing such foods for the food freezer its it's a good idea to prepare the foods quickly and handle as little as possible as bacteria bacteria bacteria bac bac- teria are spread by handling |