can i re-use canning jars with botulism [duplicate]

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I have a question about botulism when canning pickles. I realize that most canning recipes use 1:1 vinigar to water ratio for canning pickles. I accidently used 1:4 vinigar to water ratio for canning pickles. Now i am wondering if I will get botulism and if so can i re-use the jars or do i have to throw the jars out? if i can re use the jars then what is the best way to clean and steralize them?

food-safetyfood-preservation


Best Answer

Botulism is a spore. If you suspect botulism you SHOULD NOT open the jar. If you do, you'll need to wipe down everything with a bleach solution. I don't think the risk is worth saving a jar. Per the CDC, wrap the jar tightly in plastic, and throw it away carefully in a way that animals or humans that might be digging through the garbage do not open it.



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Quick Answer about "can i re-use canning jars with botulism [duplicate]"

Commercially canned goods are required to undergo a "botulinum cook" in a pressure cooker at 121 °C (250 °F) for 3 minutes. The toxin is killed at a lower temperature. 85 °C (185 °F) for longer than 5 minutes. But to reuse the can you should kill the organism.

Can botulism be washed off?

Wipe up spills of potentially contaminated food using a bleach solution. Use \xbc cup bleach for each 2 cups of water. Completely cover the spill with the bleach solution, place a layer of paper towels on top of the bleach, and let sit for at least 15 minutes. Wipe up any remaining liquid with new paper towels.

Why is it not recommended to reuse jars in canning?

Grocery store jars that once held spaghetti sauce, pickles and other foods should not be reused for home canning. The glass is usually not as thick and this makes them more likely to shatter or explode when heated.

Can jars be reused for canning?

If you're planning on canning, you can reuse your purpose-made glass jars and screw bands, as long as they're in good condition. The metal snap lids, on the other hand, are made to be used once. Once the gummy, rubbery seal on the lid is heated and cooled, it can't make the same quality of seal again.

Can botulism grow in a sealed jar?

The lid should have a dip in the center when it has cooled and sealed. Store jars without the ring. Metal to metal can rust and even a pinhole of air can enable bacteria to grow. If there is any botulism in the jar, it can make you very sick or even lead to death.


Botulism in a Tin can, Pressure canning using store bought jars



More answers regarding can i re-use canning jars with botulism [duplicate]

Answer 2

Don't know if is is tainted.

Commercially canned goods are required to undergo a "botulinum cook" in a pressure cooker at 121 °C (250 °F) for 3 minutes.

The toxin is killed at a lower temperature. 85 °C (185 °F) for longer than 5 minutes. But to reuse the can you should kill the organism. In my opinion.

I agree with the link to just throw it it out if you suspect botulism.

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