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Mold Growth in Home Canned Food

Posted on by Karen Blakeslee
Mold on jelly
Photo: Penn State University

So you’ve put a lot of work into canning food at home, but still find a jar or two that has mold growth. Is it safe to eat?

Mold growth in foods can raise the pH of the food. In home canned products, this could mean that the high acid products could become low acid and therefore run the risk of botulism or other bacterial spoilage. Thus, any home canned product that shows signs of mold growth should be discarded.

USDA and microbiologists now recommend against even scooping out the mold on jams and jelly products and using the remaining jam or jelly, even though that used to be suggested.

Source: https://nchfp.uga.edu/questions/FAQ_canning.html#15

 

Testing for Mold in the Home

Posted on by Karen Blakeslee

Is sampling for mold needed? In most cases, if visible mold growth is present, sampling is unnecessary. Since no EPA or other federal limits have been set for mold or mold spores, sampling cannot be used to check a building’s compliance with federal mold standards. Surface sampling may be useful to determine if an area has been adequately cleaned or remediated. Sampling for mold should be conducted by professionals who have specific experience in designing mold sampling protocols, sampling methods and interpreting results.

Learn more at www.epa.gov/mold

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University