Pickle cucumbers

[LindsayArthurRTR]

A bulging can or lid, or a broken seal.

A can or lid that shows signs of corrosion.

Food that has oozed or seeped under the jar’s lid.

Gassiness, indicated by tiny bubbles moving upward in the jar (or bubbles visible when you open the can)

Food that looks mushy, moldy, or cloudy

Food that gives off an unpleasant or disagreeable odor when you open the jar.

Spurting liquid from the can or jar when you open it.

Botulism poisoning can be fatal. Because botulism spores have no odor and can't be seen, you can't always tell which jars are tainted. If you suspect that a jar or can of food is spoiled, never, never, never taste it. Dispose of the food responsibly.

[jal_ut]

Is botulism the main disease you have to worry about?

The indicators in the previous post are very good. Botulism is the one we really need to worry about because it is deadly. Some of the other oragnisms that may taint our food can make us sick, but are not generally fatal. Most gererally if a jar seal has failed, we will be able to tell something is amiss with it and toss the contents.

Is there a way to tell if it is already present in something canned?

Possibly not! The best protection is proper canning methods with approved recipes. I know, sounds like a scratched record.

[rainbowgardener]

Here's some of the places here that recipes for refrigerator pickles (no-cooking, no-canning) have been given

https://www.helpfulgardener.com/forum/viewtopic.php?p=143026&highlight=refrigerator+pickles#143026

https://www.helpfulgardener.com/forum/viewtopic.php?p=96534&highlight=refrigerator+pickles#96534

https://www.helpfulgardener.com/forum/viewtopic.php?t=16440

I found these by typing refrigerator pickles into the Search the Forum keyword box.

I made the refrigerator pickles last year and will again soon, cukes are piling up from the CSA, and thought they came out good. Because they are not cooked or canned, you can't put them on a shelf and keep them for ever. They have to stay in the refrigerator and only last a few weeks, but they are good.

[garden5]

I guess that's what always scares me is that I may accidentally overlook a sign that something's wrong and end up sick.

However, I suppose I need to put my fears in perspective as I don't what the chances really are that I could contract something fatal from something I canned.

I'm going to leave the canning topic at this and perhaps continue it in the recipe section as I don't want take this thread off track (as I have a tendency to do so ) Now then, back to the cucke varieties.