I'm still experiencing problems posting here.  Well not exactly posting, more
in the line of replying.  Sometimes I get an error message telling me that I'm
trying to use an unsupported character set.  Been over my stuff with a fine
toothed comb and scrubbed all references to it.  Shrug...dunno...I'm starting
to think it's the fault of the inbound message.  Anyhoo...if you write me it's
problematic that I'll be able to reply, but I will try.

Since I seem to have an identity problem:

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Identifying & Handling Spoiled Canned Food
 Categories: Canning, Information
      Yield: 1 Guide


  Do not taste food from a jar with an unsealed lid or
  food that shows signs of spoilage.

  You can more easily detect some types of spoilage in
  jars stored without screw bands. Growth of spoilage
  bacteria and yeast produces gas which pressurizes the
  food, swells lids, and breaks jar seals. As each
  stored jar is selected for use, examine its lid for
  tightness and vacuum. Lids with concave centers have
  good seals.

  Next, while holding the jar upright at eye level,
  rotate the jar and examine its outside surface for
  streaks of dried food originating at the top of the
  jar. Look at the contents for rising air bubbles and
  unnatural color.

  While opening the jar, smell for unnatural odors and
  look for spurting liquid and cottonlike mold growth
  (white, blue, black, or green) on the top food surface
  and underside of lid.

  Spoiled low-acid foods, including tomatoes, may
  exhibit different kinds of spoilage evidence or very
  little evidence. Therefore, all suspect containers of
  spoiled low-acid foods, including tomatoes, should be
  treated as having produced botulinum toxin and handled
  carefully in one of two ways:

  * If the swollen metal cans or suspect glass jars are
  still sealed, place them in a heavy garbage bag. Close
  and place the bag in a regular trash container or bury
  it in a nearby landfill.

  * If the suspect cans or glass jars are unsealed,
  open, or leaking, they should be detoxified before
  disposal.

  Detoxification process:

  Carefully place the suspect containers and lids on
  their sides in an 8-quart volume or larger stock pot,
  pan, or boiling-water canner. Wash your hands
  thoroughly. Carefully add water to the pot. The water
  should completely cover the containers with a minimum
  of a 1-inch level above the containers. Avoid
  splashing the water. Place a lid on the pot and heat
  the water to boiling. Boil 30 minutes to ensure
  detoxifying the food and all container components.
  Cool and discard the containers, their lids, and food
  in the trash or bury in soil.

  Thoroughly scrub all counters, containers, and
  equipment including can opener, clothing, and hands
  that may have contacted the food or containers.
  Discard any sponges or wash cloths that may have been
  used in the cleanup. Place them in a plastic bag and
  discard in the trash.

  =======================================================
  === * USDA Agriculture Information Bulletin No. 539
  (rev. 1994) * Meal-Master format courtesy of Karen
  Mintzias

MMMMM

Steve...no wait a second...Bill

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