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Canned vegetables
Because vegetables are generally low-acid foods, processing errors can create a botulism hazard even when the food looks and smells normal. Do not rely on appearance, odor or taste to establish safety.
If vegetables were not processed with a current tested pressure-canning procedure, or if you are unsure how they were canned, the safest choice is not to eat them. Never taste questionable food.
Use current USDA/NCHFP procedures for future batches and follow all directions for preparation, liquid, jar size, time, pressure and altitude.
RECOMMENDED RESOURCES
CDC guidance on botulism prevention and unsafe home-canned foods.
Canning Vegetables and Vegetable Products — NCHFP
Tested pressure-canning methods for vegetables.
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