Home food preservation update. Dr. Ben Chapman Food safety extension specialist Dept of 4-H Youth Dev and FCS firstname.lastname@example.org. Recent Illnesses. September 2008 Botulism
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Home food preservation update
Dr. Ben Chapman
Food safety extension specialist
Dept of 4-H Youth Dev and FCS
Ohio man and his grandson were hospitalized as a result of botulism toxin poisoning caused by improperly canned green beans.
Virginia couple died after eating improperly canned foods that also contained botulism toxin.
Home Food Preservation -- Module 1
VA – allow for home acidified foods (pickles/fermented products) to be allowed to be sold at farmers’ markets
Cantaloupe Pickles, No Sugar Added
Cranberry Orange Chutney
Spicy Cranberry Salsa
Peach Apple Salsa
Pickled Baby Carrots
Chayote and Jicama Slaw
Bread-and-Butter Pickled Jicama
Pickled Pearl Onions
Yes, there likely is
Risk of BPA from all food containers is currently being studied and the FDA has not yet changed it’s stance on the chemical
Some pressure canners and other food preservation supplies triple.
Seed sales up again this year
Increased awareness/desire for local foods
= More preservation needs
Boiling Water Canning -- used for high-acid foods
Pressure Canning -- used for low-acid foods (and some high-acid foods)
To grow, the spores need:
Encourage following a credible recipe exactly
Process food properly
Provide processing time
Low acid foods – tasting?
Dr. Ben Chapman
Follow me on twitter @benjaminchapman
919 809 3205