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When Canned Food Goes Bad | What to Look For

Food Prep Guide

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**Correction**: Quarts of potatoes need to pressure can for 40 minutes. I accidentally said 90 min. I was working on "meals in jars" on this day, so that's where my brain was, and most of those need to can for 90 minutes. Sorry for the confusion!

Something about this home-canned jar didn't look right. Let me show you what I saw, and we'll chat about danger signs you need to know!

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20 Comments

@foodprepguide Creator 1 year ago Pinned

@b3thamphetamine 1 year ago

I'm a pastry chef and every kitchen I have ever worked in all held the same "When in doubt throw it out" philosophy. It's just not worth the risk. I hate to waste food, but that is a better alternative than piles of medical bills or, in the absolute worst case, death.

@cherylb.9766 1 year ago

Pressure canning is indeed hot enough to kill ecoli. Unless there was an issue in your process and your canner did not come up to temp then it's highly unlikely there was ecoli in that jar. It's more likely that there could have been a seal failure that allowed spoilage.

@ICoulntThinkofAUserNam547 1 year ago

Hey I hope you realize that you probably saved some lives here by showing this and showing the differences to look for :) - great content!

@rorschachsquillpen 1 year ago

A tip for your channel- strech a white fabric a couple of inches in front of your light. It will diffuse the light and reduce reflections off of shiny items, making it easier to see what you are trying to show- like the jars of this episode.

That being said, thank you so much for showing potentially badly canned food. So many people only show their successes, quietly disposing of the failures to hide the fact that these people aren't perfect.

You didn't do that, though. You saw something wrong, and thought of educating people on how to protect themselves.

This is the first video I've seen of your channel, and it is one HELL of a good first impression! I am definitely subscribing.

@firstnationsindian8062 1 year ago

You have to take in consideration, when siphoning occurs, not only does the liquid push out but, also some food.
That food breaks the seal and allows air to enter and start the fermentation of your product.
Air is a caners worst enemy.
To control siphoning, don't pull your jars out as soon as the process is completed. It's called cold air shock.
Let the pot cool down a bit .
The temps you cooked the potatoes at would have killed any spores or e coli.
Your second line of defense is your nose.
If when in doubt, throw it out.
Thanks for taking the time doing these videos.
Great information.

@margomoore4527 1 year ago

My late father-in-law taught me a good test for either canned goods or leftovers: put your ear very close to the top of the food and listen for tiny bubbles popping. Assuming you have acute hearing, as I do.

@SharonHendricks-x8f 1 year ago

I'm new today to your CHANNEL.....but I'm over 60 years experienced with canning. I seriously applaud you at your much younger age than me at your knowledge and dedication to teaching others safety-first lessons. Throughout our lives we learn shortcuts here and there, etc., but I've always held that home canning is an exception to shortcuts...it's a specialized craft and accepting that the rules are for our good health are worth adhering to. I agree with you that along with much experience following the rules, there might be an acceptable slight deviation with certain things. However, some influencers blatantly TEACH newbies that it's okay to disregard some rules...potatoes come to mind. I followed "her" directions ONCE with whole new potato canning and honestly, I was worried every time I used a jar. So, that's not worth it to me, either. Keep up the good work! I'm 80 yo now, still do some canning, learned how to freeze dry a couple years ago, but now there's only me in my household so kids/grandkids etc benefit from these skills more than I do. That being said...I'm impressed enough with you and your channel that I subscribed!

@arlenematurin9600 1 year ago

thank you for this video. I see many canning but I have NOT seen any spoiled jars OR anyone eating their foods in a recipe or snacks. How many people agree??? thank you for sharing this important video...

@misterknight3901 1 year ago

You bring back childhood memories of me watching my mother and aunts meticulously watching every canned jar. And all of us children, regardless of age, learned what to look for when selecting a jar off the shelf. Never was there a time you just opened a jar withiut inspecting it first. It was anautomatic reaction.

@NoNameGiven101 2 days ago

From a newbie, thank you.

@dravonwalker2352 1 year ago

I started my meat canning journey with ground beef. Considering it was my first, when I pulled it from the jar to use it I noticed a color difference between the top and bottom of the jar, turning more pink as it went. When I tried to take the lid off, it just popped off with a finger grip.
Not loose sitting on there, just a bad seal. Obviously threw all this away! I’ve learned a lot since then but sometimes the seal just fails when it’s on the shelf, esp if the food is greasy or starchy. Great video! Thank you for sharing your experience and eagle eyes.

@laniñaCuba1 1 year ago (edited)

Thank you so much that is the most thorough description of siphoning I have seen on youtube. I hesitated for a long time after I made my first batch of beef stew and left it on the shelf for a long time and didn't eat it because I had a little siphoning not knowing if it was safe to eat. But it still looks good and it's been there for a while so, I better eat it before it does go bad!

@ilfaitfroid9739 1 year ago

I appreciate your attention to food safety and following canning guidelines. I have been canning a long time and sometimes I am concerned about the cavalier attitude some content creators have about these safety things.

@demokratiaperemoje 1 year ago (edited)

The bacteria or yeasts that produce the fizzing got there most likely after pasteurization. Air must have gotten into it. When a preserve food cools, it contracts which causes a vacuum in the jar, which can suck in outside air through the most minute cracks in the seal.

@Munchies0214 1 year ago

Great video! Safe canning practices are very important. And sometimes, even if you follow all the canning guidelines, one jar in the. batch can have a seal failure. Newbie’s, please don’t store your jars with the rings on. If a lid fails, the rings could cause the lid to reseal creating a false seal. I am always tapping my lids on my stored jars listening for the thump & for the lid button pops in and out.

@HomesteadOT 1 year ago

I just read in a canning book you have to keep your ratios the same, not just increase the processing time, when you are substituting veggies. So if you added more carrots then your ratio of veggies to other ingredients would change so it wouldn't be a safe density anymore. If I understood what you were saying you did with that jar. Thanks so much for the video, it's helpful to see a bad jar to recognize it! Thanks for taking the time for us.

@ourownbeautiful423 1 year ago

Yes. Working in a grocery store for 17 years.
Sometimes worker will put organic produce on the regular produce side if the department is out of regular produce. But never regular on organic side, because some customers have allergies. Did a worker switch the produce and forget, it’s possible.