North Dakota health officials want state legislators to clarify rules about so-called cottage foods because of concerns about botulism poisoning.
The State Health Council, which includes two state senators, approved the proposed changes during a special meeting this week. The council doesn’t want additional regulations but rather wants to make
Continue Reading Health council wants law on ‘cottage’ foods clarified to protect the public
If you’re considering picking up some of those electric pressure cookers at early summer garage sales thinking they’d be a handy, easy way to put up small batches of fresh produce for use next winter, think again.
It’s not the pre-owned status that should give you pause for thought, though.
Continue Reading Trends and advertising claims don’t mean countertop cookers are safe
People across the country are gearing up for home canning in efforts to preserve summer flavors for year-round enjoyment.
Consequently, the Centers for Disease Control and Prevention is now reminding the public that knowing how to can safely is essential to preventing the growth of dangerous bacteria.
“Home canning is
Continue Reading Boiling during home canning won’t prevent botulism poisoning
An outbreak of foodborne botulism in Denmark, with six confirmed cases, has been linked to a homemade dish served at a private party in June.
Fødevarestyrelsen (Danish Veterinary and Food Administration) said a sample from the homemade dish was positive with botulinum toxin type A. The same type was identified
Continue Reading Homemade food responsible for botulism outbreak in Denmark
Holiday baking is a staple for many gift givers, but bread makers should take caution: Making bread in canning jars creates a readymade package, but poses life-threatening risks.
According to the National Center for Home Food Preservation, some bread and cake recipes call for baking in canning jars and
Continue Reading Holiday Hazard: ‘Canned’ bread a recipe for botulism poisoning
Vegetable soup distributed to retailers and farmers markets in three states is under recall because laboratory tests showed it could be contaminated with Clostridium botulinum, which causes botulism poisoning. 
Mary’s Home Canning of Lancaster, PA, produced the vegetable soup, which is sold in glass jars with plain black and white
Continue Reading Vegetable soup recalled because of botulism potential
Continue Reading Ohio Botulism Outbreak a Somber Reminder About Canning Food Safely
Home canning is a popular activity — but one that must be done safely in order to prevent the growth of dangerous bacteria, the Centers for Disease Control and Prevention is reminding the public. “Home canning is a great way to preserve your garden goodies. But beware: if it’s done
Continue Reading Practice Safe Home Canning to Avoid Botulism, CDC Advises
Three Oregonians were hospitalized with boutlism after eating at a private barbecue, according to state health officials. The Clostridium botulinum bacteria that infected these individuals is thought to have come from home-canned foods served at the event, held in Deschutes County. All three victims were residents of the county, located
Continue Reading Botulism Outbreak in Oregon Sickens Three
In 1943, 20 million households raised Victory Gardens, and all those vegetables weren’t eaten fresh. Steel was directed to pressure-cooker production instead of munitions, and a massive effort was made to educate people in the skill of canning. “Department stores ran films and displays on canning, society ladies enrolled in
Continue Reading Preserving the Art of Canning Safely at Home
