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.

Be alert to signs of spoilage when you take meat containers from storage. Bulging jar lids or rings, gas bubbles, leaks, bulging can ends—these may mean the seal has broken and the food has spoiled. Test each can by pressing the ends; ends should not bulge or snap back.

Check the contents as you open the container. Spurting liquid, off-odor, and color changes in meats are danger signals.

Sulfur in meat often causes metal lids or cans to darken. This discoloration does not affect the safety of the meat.