February is National Canned Food Safety month. NIFA provides funding to the Supplemental Nutrition Education Program - Education (SNAP-ED) and Expanded Food and Nutrition Education Program (EFNEP). It is important to understand food safety when winter storms are likely. See the information below regarding canned food safety and the federally funded programs aimed at helping families obtain nutritional foods.
Canned Food Safety - Botulism
Causes
A rare but serious illness caused by a toxin that attacks the body's nerves. This can be caused from consuming cans that are spoiled and/or improperly stored.
You cannot see, smell, or taste the toxin, but taking even a small bite of food containing it can be deadly.
Symptoms: difficulty breathing, muscle paralysis, and even death.
Use the Correct Equipment
Use USDA's proper canning techniques when canning fruits/vegetables.
Low-acid foods are the most common sources of botulism in home canning.
Examples: asparagus, green beans, beets, corn, potatoes, some figs and tomatoes, milk, all meats, fish, and other seafood
Signs of contamination: the container is leaking, bulging, swollen, damaged, cracked, or spurs liquid/foam when opened; the food is discolored, moldy, or smells bad.
Water and Appliances
Do not use a boiling water canner for low-acid foods. It will not protect against botulism.
Do not use an electric, multi-cooker appliance, even if it has a “canning” or “steam canning” button on the front panel.