Food Safety Using the Microwave

Safety questions concerning the use of a microwave oven for cooking usually center around damage to tissues in the body. We are assured by manufacturers and government
regulators that proper use of the oven is absolutely safe. Microbial problems, might however present another danger to our health if specific precautions are not observed. Many of
the problems are associated with uneven heating by microwaves.

Question: Is it safe to heat home-canned vegetables & meats in a
microwave?
A long-standing rule for safe food preparation is to simmer home-canned vegetables
and meats for 12-15 minutes before eating. The recommendation is based on the destruction
of botulism toxin by heat. The toxin might be produced by bacteria in home canned
vegetables and meats if processing time is too short or temperature is too low. It is sort of a
final check—just in case. What happens when microwave is used to heat home-canned
vegetables? Is the heating even enough and at high enough temperature? It may well be. Not
all microwaves are created the same. The wattage varies considerably with different models and
brands. By using the microwave and becoming familiar with the settings, it is possible to have
a sustained simmer for 11-15 minutes. The use of a cover and stirring or rotation of the
container also results in more even heat distribution.