Finally, bring all home-canned vegetables to a rolling boil after opening and before tasting. Heating makes any odor of spoilage more noticeable. Again, if an odor of spoilage is noted, destroy the product with caution. If the product is normal, cover the pan and continue to boil at least 10 minutes before serving. Only after these precautions are taken are home-canned vegetables safe to taste and serve.
Home Frozen Foods
A plus for home freezing is that slight variations in following directions do not result in a botulism hazard. The bacterium that causes botulism cannot grow in the freezer. Proper freezing prevents the growth of microorganisms that cause spoilage and those that can cause illness.
Besides the initial cost of the freezer itself, energy costs are significant. Utilize the freezer fully to keep the energy costs per unit as low as possible. Fill the freezer when foods are least expensive, use the products as needed, and be careful to use the oldest products first.
Take care not to overload the freezer. If you pack it too tightly with containers of warm food, the freezer will be unable to remove the heat fast enough and spoilage from bacterial growth can result.
To avoid this, freeze foods soon after they have been packed; put no more unfrozen food into a home freezer than will freeze within 24 hours. Usually, this will be about 2 or 3 pounds of food to each cubic foot of capacity.
For quickest freezing, place packages against freezing plates or coils and leave a little space between packages so air can circulate.
Small excesses of product destined for freezing can be held in the refrigerator until the first load is frozen. If a large excess of product exists, chill and carry it in an insulated box or bag as soon as possible to a locker plant.
After freezing, packages may be stored close together. Store them at 0° F or below in order to retain the highest quality for the longest time.
Prolonged storage of frozen foods results in slow loss of quality. The rate of this loss differs with various foods. To maintain high quality, obtain information on recommended storage periods for the foods you freeze. This may be obtained from your county Extension office or from USDA Home and Garden Bulletin No. 10, Home Freezing of Fruits and Vegetables.