date:Jul 31, 2017
he canning techniques provided by the USDA and / or state and county extension services. Proper canning techniques include using pressure canning only for low-acid foods (not boiling water canners). After canning, jars that have been improperly canned and may be contaminated with the botulism toxin may appear to be bulging, swollen, cracked, leaking, or otherwise damaged. If the food inside is discolored, moldy, rancid, or if the container spurts liquid or foam when opened, the contents have pos