Inspect each home-canned jar carefully before serving.

Detecting the presence of microorganisms is a matter of using your eyes, nose, and good sense. If the jar has leaked, shows patches of mold, or has a foamy or murky appearance, discard the food.

The odor from the opened jar should be pleasant and characteristic of the product canned. If the food doesn’t look  or smell right, don’t use it. Some harmful toxins do not change the appearance or smell of home-canned vegetables and meats, although an off-odor may show up when the product is boiled. If you have any doubts, destroy the food.

Fortunately, these toxins are destroyed by boiling the food for 10 to 20 minutes (20 minutes for corn and spinach). If the product looks and smells good after the suggested boiling time, it’s safe to eat. Never taste low-acid foods cold from the jar.

Healthy Low Carb Diabetic Diets