What foods should not be canned?

Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood.

cdc.gov - Home Canning and Botulism | CDC

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Home canning is an excellent way to preserve garden produce and share it with family and friends. But it can be risky—or even deadly—if not done correctly and safely. Home-canned vegetables are the most common cause of botulism outbreaks in the United States. Learn how you can preserve vegetables—as well as fruits, meats, seafood, and more—correctly and safely.

What is botulism?

Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves. It can cause difficulty breathing, muscle paralysis, and even death. The toxin is made most often by Clostridium botulinum bacteria. Improperly canned, preserved, or fermented foods can provide the right conditions for the bacteria to make the toxin. You cannot see, smell, or taste the toxin, but taking even a small taste of food containing it can be deadly. Botulism is a medical emergency. If you or someone you know has symptoms of botulism, contact your doctor or go to the emergency room immediately.

How can I help prevent botulism from home-canned foods?

You can protect yourself, your family, and others by following these tips.

1. Use proper canning techniques.

The best way to prevent foodborne botulism is by carefully following instructions for safe home canning from the USDA Complete Guide to Home Canning. Only use recipes and cookbooks that follow the steps in the USDA guide. Don’t use other recipes, even if you got them from a trusted friend or family member.

You can learn more about proper home canning from these resources:

The National Center for Home Food Preservation

State and county extension services (click on your state or scroll down for a list of all services) 2. Use the right equipment for the kind of food you are canning. Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood.

Pressure canning is the only recommended method for canning low-acid foods.

Do not use a boiling water canner for low- acid foods because it will not protect against botulism. because 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. Learn more .

When pressure canning, keep the following things in mind.

Use a recommended pressure canner that holds at least four one-quart jars sitting upright on the rack. Be sure the gauge of the pressure canner is accurate. Many county extension offices will check gauges. Contact the pressure canner manufacturer for other options.

Clean lid gaskets and other parts according to the manufacturer’s directions.

Vent the pressure canner before pressurizing and follow recommended cooling steps.

Use up-to-date processing times and pressures for the kind of food, the size of jar, and the method of packing food in the jar. Pay special attention to processing times for low-acid foods. Review USDA’s Complete Guide to Home Canning [PDF – 40 pages] for more information on pressure canning.

3. When in doubt, throw it out!

If you have any doubt whether safe canning guidelines have been followed, do not eat the food. Home-canned and store-bought food might be contaminated with toxins or harmful germs if:

the container is leaking, bulging, or swollen;

the container looks damaged, cracked, or abnormal;

the container spurts liquid or foam when opened; or

the food is discolored, moldy, or smells bad.

What else should I know about preventing botulism?

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Why is boiling broccoli not recommended?

Boiling leaches out the vegetable's water-soluble vitamins in these vegetables, such as vitamin C and folate, as well as many of the glucosinolate compounds, which are water-soluble, too.

aicr.org - Broccoli More Nutritious When Raw or Cooked?

Actually, raw broccoli is not necessarily more healthful than cooked. Broccoli is part of the cruciferous vegetable family and great food to include in your diet either raw or lightly cooked. These vegetables provide many nutrients but their unique contribution is a group of compounds called glucosinolates. When we chew or chop these vegetables, glucosinolates are exposed to an enzyme stored elsewhere in the plant that converts these inactive compounds to isothiocyanate compounds which studies suggest may reduce cancer risk. The latest research shows that you can get high amounts of these protective compounds if you blanch the vegetables first. Blanching is a quick dip in boiling water, followed immediately by cooling. You can also preserve both nutrients and the enzyme needed to form protective isothiocyanates if you steam broccoli for three or four minutes (just until crisp-tender) or microwave for less than one minute. Especially if you won’t be consuming the cooking liquid (as in soup), boiling broccoli—or other cruciferous vegetable—is not the optimal method. Boiling leaches out the vegetable’s water-soluble vitamins in these vegetables, such as vitamin C and folate, as well as many of the glucosinolate compounds, which are water-soluble, too. Moreover, too much exposure to high temperatures destroys the enzyme that converts the inactive glucosinolates to active compounds. Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds. When you want cooked broccoli, steaming or very brief microwaving are excellent choices.

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