University of California Agriculture and Natural Resources announced on April 30 that re-canning commercially canned foods is not recommended due to safety, quality, and cost concerns.
The guidance is important for consumers who may consider buying large tins of canned foods with the intention of breaking them down into smaller portions for home canning. The organization said that while buying in bulk may appear to save money, it could lead to food spoilage if the product cannot be consumed before it goes bad. Additional expenses for jars, lids, energy used in processing, and personal time also reduce any potential savings.
The statement outlined several risks associated with re-canning. It said further processing leads to more textural changes and reduces nutritional value. More importantly, previously canned food tends to become excessively soft and packs more densely into jars. This dense packing can hinder heat penetration during the canning process, resulting in under-processed products that may be unsafe. The organization noted there are no tested safe methods for re-canning previously canned commercial products except in certain recipes where small amounts are added to fresh ingredients.
Instead of re-canning leftovers from large cans, University of California Agriculture and Natural Resources recommends purchasing manageable sizes of commercially canned foods and refrigerating or freezing leftovers once opened.
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