• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
At Home with Rebecka
  • ABOUT
    • AWARDS and PUBLICATIONS
      • OPERA JOURNEY
    • CONTACT
    • AFFILIATE PROGRAMS
    • PRIVACY POLICY
    • DISCLAIMER
  • RECIPE INDEX
    • RECIPES
    • ORGANIC EDIBLE FLOWER - Resources and Comprehensive List of Edible Flowers
    • HOME CANNING SAFTEY GUIDELINES
    • VIDEOS
menu icon
go to homepage
  • RECIPE INDEX
  • ABOUT
  • MasterChef Generations 🆕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPE INDEX
    • ABOUT
    • MasterChef Generations 🆕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Ă—
    Home

    HOME CANNING SAFTEY GUIDELINES

    At Home with Rebecka uses "old time" water-bathed methods for the majority of canning recipes published on this site, unless otherwise noted.  It is our recommendation that everyone follow USDA guidelines for safety, their guidelines are easy to follow and are tested for safety.

    At Home with Rebecka shares recipes that are made with high acidic foods, and we follow tested  National Center for Food Safety Guidelines, when preparing and sharing recipes on the site. Pressure canning methods are used for low acidic foods such as corn, beans, and proteins, and foods that can be deemed unsafe when water-bath canned; pressure canned recipes are annotated.

    It is our sincerest desire to share recipes that are safe to eat however, if strict canning guidelines and procedures are not followed, bacteria can grow and cause botulism spores. 

    There IS a difference between tested and not tested....the difference being

    TESTED

    Tested means the recipe/procedure was tested in a lab with specific ingredients for specific times and specific processes. I have heard that botulism spores are also added at the beginning of processing and cultured to see if the processing time was appropriate to kill the spores or hinder them with acid so they don't grow to produce toxins. This isn't a quick or inexpensive process. It must be repeated and rechecked until the come up with consistent results that guarantee a safe product if all procedures are followed accurately. 

    UNTESTED

    Untested means the product MAY not be safe. There is no research done so there is no way to make sure the product is safe except for someone to say they have done it "forever" and no one has gotten sick from it. As others have said, botulism is very rare but was we have seen it does happen. 

    There are also older methods of preserving that used by today's rushed society can be unsafe. As most of us know, these preserving methods didn't eradicate the botulism spores as today's tested procedures do because they just preserved the food. A very needed step came when using the end product, and that was a mandatory boil of at least 10 mins to render the food safe to eat and safe from botulism. This wasn't a problem with product that would normally be heated, but some foods aren't heated before eating, such as high acid foods. While it is unlikely they would contain botulism, it IS POSSIBLE if tested times and procedures aren't followed (however unlikely). Today's methods of heating foods (microwave, and just quickly heating on the stove instead of a boil) and even eating foods cold out of a jar can harbor a unsafe threat. 

    This is also a problem if a untested procedure or a older preserving method is given as a "gift". The recipient may have NO knowledge of home canning or home canning safety AT ALL and not know the precautions that need to be taken for a untested or old preserving method and consume the toxins. How many people hand someone a lovely gift basket and tell them to make sure they boil the food enclosed for at least 10 mins to render it safe? Not many I'm sure. Or how many hand over a jar of salsa that was hot water-bathed that contains corn and black beans and tell the recipient that it SHOULD have been pressure canned, but my family has eaten it water bathed for years and we all lived? Not many I'm sure. That is why some canners are so outspoken against untested and old preserving methods.

    If YOU choose to do this for yourself, that is YOUR choice. It probably isn't fair to your spouse or children if they don't know the risks though. BUT is definitely not fair to take a gift recipients CHOICE away by not disclosing how the food was processed.

    PRO CURRENT RECOMMENDATION and PRO CHOICE

    So this is why PRO CURRENT RECOMMENDATION and PRO CHOICE home canners have so many disputes here, they both feel their home canned foods are safe. The ones who use their own recipes and old styles of canning probably have the knowledge to carry it off, maybe someone new to canning or someone with no canning experience would not. But people who follow current recommended styles want to make sure that EVERY person is AWARE of the possible dangers. 

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

    Sandwiches

    • Asada Tortas
      Asada Tortas with Desert Pepper Salsa

    • Quarry Challenge MC14
      The Quarry Team Challenge

    • Breakfast Sandwich
      Breakfast Sandwiches

    • MahiMahi sandwich
      Mahi Mahi Salad Sandwich

    • Tarragon Chicken Salad Sandwiches
      Tarragon Chicken Salad Sandwiches

    • Coffee Bacon BLT with Smokey Pimento Cheese Spread

    See more Sandwiches →

    Trending Cakes

    • Chocolate-Mayonnaise cake
      Chocolate-Mayonnaise Cake

    • Upside-Down Apple Cake
      Upside-Down Apple Coffee Cake

    • Strawberry Creme Crinkle Cake
      Strawberry Crème Custard Crinkle Cake

    • Strawberry Angel Food Cake
      Strawberry Angel Food Cake

    • Lima Bean and Ham Stew Recipe
      Lima Bean & Ham Stew with Sweet Cornbread Cake

    • The "Upside-Down" Filled Jelly Roll Cake
      The "Upside-Down" Pineapple Filled Jelly Roll

    See more Cakes →
    • ABOUT
    • AFFILIATE PROGRAMS
    • AWARDS and PUBLICATIONS
    • CONTACT
      • DISCLAIMER
    • HOME
    • HOME CANNING SAFTEY GUIDELINES
    • OPERA JOURNEY
    • PRIVACY POLICY
    • RECIPE INDEX
    • VIDEOS
    • ORGANIC EDIBLE FLOWER - Resources and Comprehensive List of Edible Flowers

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Contact
    • About
    • Home

    Copyright © 2024 At Home with Rebecka