Is spoilage sometimes invisible in high acid foods as in low acid?

8 years ago

I grew up canning a ton of food, both high acid and low acid. It never occurred to me to look at a canning book as it was kinda like second nature to us (I grew up Amish). But recently I started to do some research and noticed in particular that fruit like peaches are process for 20-25 minutes. That seems like a very long time and doesn't the fruit get mushy? We never processed them longer then 10 minutes, most of the time only 5, and they kept just fine. I know about the dangers of botulism and what the books say now, but my question is: Is spoilage sometimes unseen or not evident in high acid foods as it can be in low acid? We had two simple guidelines that we went by: if the seal was broken, OR if we opened the jar and the food smelled strange, we threw it out. So bottom line, if I process peaches for 5 minutes, they have a strong seal, and there is no sign or smell of spoilage when I open the jar, has it been PROVEN that there can be an unseen poison in that jar of high acid food?
Thank you so much for any help! I haven't been able to find any research on this topic.

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Comments (2)

digdirt2
8 years ago
<my question is: Is spoilage sometimes unseen or not evident in high acid foods as it can be in low acid?>

Yes, in the form of yeasts, molds, and possibly some forms of bacteria that are free-water adaptive and/or acid-tolerant. Botulism toxin would only be possible IF the acidity was compromised in some fashion.

<So bottom line, if I process peaches for 5 minutes, they have a strong seal, and there is no sign or smell of spoilage when I open the jar, has it been PROVEN that there can be an unseen poison in that jar of high acid food?>

"Poison", no. Potentially harmful bacteria, molds and yeasts? Yes.

If peaches were processed for only 5 mins. first, there would not be a full vacuum or a full seal in the jar no matter how it might feel to the hand. Not only would air remain in the jar but in the fruit as well. Not only would any molds and yeasts in the liquid not be killed but neither would any that were within the fruit itself as the heat wouldn't have penetrated the fruit in such a short time period.

< We had two simple guidelines that we went by: if the seal was broken, OR if we opened the jar and the food smelled strange, we threw it out.>

Botulism isn't the only potential harmful bacteria or fungus that has no associated odor and research shows that several them can exist to some degree without breaking the seal. So decades ago the guideline upgraded to "when in any doubt throw it out".

The issues associated with listeria were unknown "back in the day". So were many other issues and rather than learning from any outside sources how things had changed, how research-based knowledge had grown, mother just passed on to daughter what grandma had taught her. Generational methods got established, regardless of research, and sadly safety was defined as "no-one-has-died-from-it" (yet). Plus, when things got boiled or well cooked after opening the jars (like baked in a pie) there was an additional layer of safety provided since toxins were destroyed. But when they didn't, when that jar of peaches got opened and eaten straight from the jar, the risk was much higher (and could have been prevented).

Hope this helps.

Dave

PS: and no peaches that are canned at the proper stage of ripeness do not get mushy.
becky_schrock
Original Author
8 years ago
Ah thank you so much Dave! What I needed to know.
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Is spoilage sometimes invisible in high acid foods as in low acid?

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digdirt2

becky_schrock
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Is spoilage sometimes invisible in high acid foods as in low acid?

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digdirt2

becky_schrockOriginal Author

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becky_schrock
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