MNTaxi
Cook
Speaking of the safety of home canning. I talked to a buddy of mine today that opened a pint jar of peaches I canned back in august (2nd attempt at canning). Said that the peach above the liquid was moldy. I only gave out 4 or 5 jars to people and none of mine so far have had any problems other than one jar where 1 peach in the jar is discolored. I still have it in the pantry. I believe the reason for that is the peach was bruised. I have eaten over 1/2 the batch I did (30 pints in batch) personaly and havn't died or gotten sick or had any wierd stuff.
The first batch of peaches I bought the lady put about 10lbs in the same bag. By the time I drove 30 miles home they were bruised pretty bad. I canned them after removing the bruised areas and they were a little soft but not bad.
I think also the moldy jar of peaches may have lost it's seal while in transit 400 miles from grandmas house to mine and than 60+ miles up to my buddies place?
What some of your thoughts and how can I prevent this in the future?
My biggest fear is opening a can of meat and bet it botulism (sp?) or something like that.
The first batch of peaches I bought the lady put about 10lbs in the same bag. By the time I drove 30 miles home they were bruised pretty bad. I canned them after removing the bruised areas and they were a little soft but not bad.
I think also the moldy jar of peaches may have lost it's seal while in transit 400 miles from grandmas house to mine and than 60+ miles up to my buddies place?
What some of your thoughts and how can I prevent this in the future?
My biggest fear is opening a can of meat and bet it botulism (sp?) or something like that.