Share

Current Food Safety Issues

Steam canning, vacuum packaging, preserving foods in oil, canning breads and cakes, etc.

Guidelines for using an Atmospheric Steam Canner for Home Food Preservation

The University of Wisconsin-Madison has published research which indicates that an Atmospheric Steam canner may be used for home canning of naturally acid foods such as peaches, pears, and apples, or acidified-foods such as salsa or pickles, as long as all the following criteria are met. Read the article to learn more.

The University of Wisconsin has published research which indicates that an Atmospheric Steam Canner may be safely used for canning naturally acid foods such as peaches, pears, and apples, or acidified-foods such as salsa or pickles, as long as all of the criteria are met.

Research conducted at the University of Wisconsin indicated that naturally acid foods, such as peaches or apples, or acidified foods, such as pickles or salsa, may be safely canned in a steam canner as long as a recipe tested for a boiling water canner is used.

Vacuum Packaging

Some pathogenic (illness-causing) bacteria such as Clostridium botulinum grow in low-oxygen environments and reproduce well in vacuum-packaged foods. Do not store vacuum packaged moist foods at room temperature. Vacuum packaged foods need to be stored in the refrigerator or the freezer to remain safe.

National Center for Home Food Preservation

Preserving Foods in Oil

Garlic, vegetable or herb in oil mixtures may support the growth of C. botulinum bacteria. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America. For safety reasons, they should be made fresh. Leftovers should be frozen, refrigerated for use within 10 days, or discarded. Do not store at room temperature. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months.
PDF

University of California - Davis

Colorado State University

General Canning

This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Information Specialist, and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 02/01.)

There are some methods that have been determined to be unsafe and are not recommended. Some of these unsafe methods include steam canners, solar canning, oven canning, open kettle canning, microwave processing, and dishwashing processing.

Utah State Cooperative Extension

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash.

Canning Breads and Cakes

Canning breads or cakes is not recommended. These products may support the growth of Clostridium botulinum which produces deadly botulism toxin.

Penn State strongly discourages consumers from canning cakes and breads in jars.

The Science and Food Technology of Food Preservation

Water Activity of Foods

Water activity refers to the availability of water in a food or beverage and represents the amount of water that is available to microorganisms. Pure water has an aw of 1.00.

Most microorganisms grow well at 0.91 to 0.99 water activity.