Canning and botulism

JenD1018

I canned peaches in the summer for the first time.  I followed the instructions to the letter.  I checked the seals a few times and everything looked good. I've kept them in a cool, dark cabinet in the basement.  

But now I'm slightly worried that I did something wrong and I'm going to get botulism from eating them.  Will a smell-test alert me to spoiled peaches?  Should I heat the peaches up before eating them? 

TheMorrisseys

Botulism is anaerobic and causes intoxication - I wouldn't risk it! If you have an off feeling...I would listen to your gut.

UDscoobychick

You wouldn't be able to smell or taste botulism (as far as I know), and it's the toxin that's the problem, no the bacteria, so heating it up won't do you any good.  If the tops of the cans are bubbled outward at all, don't eat it.  If they're still concave, like they were when you first bottled them, you should be fine.

JenD1018

Lids are still tight and concave.

I guess it's just first-time canner fear.

26summer

I canned a ton of stuff this summer for the first time and everything I made has been fine.   I took a class on it as well and was told as long as the seal is tight and concave, AND the stuff inside is not really dark, it should be ok.  If the fruit inside has darkened slightly it's normal, but if it's darkened a lot that is not normal.

huber22

Have you taken a class on canning? I would see if your local extension office offers a class in the summer. If nothing else, it would ease your mind.

mxolisi

If it makes you feel better there are very few cases of botulism in the US every year (~10 total). And most of them result from canning of Alaskan Native products which are allowed to ferment at room temperature and are not cooked before eating.

PoliticsChick

I remember feeling that way when I first started canning too. If seals are still in place, and everything was sanitized when you canned - you're golden. Enjoy the peaches!