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Problems and solutions
Problems with home-canned foods can involve failed seals, liquid loss, discoloration, cloudiness, spoilage or use of an incorrect process. Some defects affect quality; others can signal a serious safety problem.
Never taste food from a leaking, bulging, unsealed or otherwise suspicious container. If the jar spurts liquid or foam when opened, or the food is moldy, discolored or has an abnormal odor, do not eat it.
When a processing error is discovered, consult current USDA/NCHFP guidance rather than guessing whether the product is safe. The appropriate response depends on the food, method used and how much time has elapsed.
RECOMMENDED RESOURCES
Signs of possible contamination and guidance on when to discard home-canned foods.
Research-based canning procedures and troubleshooting information.
Ensuring High-Quality Canned Foods — NCHFP
Guidance on obtaining and maintaining high-quality home-canned foods.
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