* Spoilage: Undercooked salmon can contain bacteria that can multiply and produce toxins even after being canned. These toxins can cause serious food poisoning.
* Botulism: One of the most dangerous risks is botulism, a potentially fatal illness caused by Clostridium botulinum bacteria. This bacteria thrives in low-oxygen environments like canned foods and produces a powerful toxin.
* Lack of proper processing: Home canning requires specific procedures to ensure the food is heated to a temperature high enough to kill harmful bacteria. Re-canning does not achieve this level of safety.
It is crucial to follow proper canning procedures to ensure the safety of your food.
If you suspect your canned salmon was not cooked properly, it is essential to discard it immediately. Do not attempt to re-cook or re-can it.
Always prioritize safety when dealing with food preservation.