Freezing does not cause canned meat to spoil, but it may damage the seal so that spoilage begins. In an unheated storage area, cover jars and cans with a clean, old blanket or wrap them in newspapers.
Dampness may corrode cans or metal jar lids and cause leakage.
Spoilage
Immediately destroy any canned meat that has spoiled. Burn it or dispose of it where it cannot be eaten by humans or animals.
Do not taste canned meat that you suspect of being spoiled.
Take these positive steps to insure the safety of canned meat—
- Keep meat and equipment clean.
- Follow recommended methods, including processing times and temperatures.
- Cool and store properly.
To avoid any risk of botulism—a serious food poisoning—it is essential that the pressure canner be in perfect order and that every canning recommendation be followed exactly. Unless you are absolutely sure of your gage and canning methods, boil home-canned meat 20 minutes in a covered pan before tasting or using.
Boiling is the best way to find out if canned meat is safe. Heat brings out the characteristic odor of spoiled meat. If meat develops such an odor, destroy it without tasting.
If boiled meat is not to be used at once, or if it is to be used in salads or sandwiches, refrigerate it immediately.