Information for Consumers About Food Poisoning in Home Canning, Preserving, Jam, Salsa Making, Etc. - Causes and Prevention


These pages provide basic facts regarding foodborne pathogenic microorganisms and natural toxins related to home food preservation (canning, bottling, drying, jams, salsas, pickling, sauces, etc.). Look up any pathogen (botulism, salmonella, Staph, etc.) and find out what it does and how to prevent it. The information was prepared by the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health. And while I certainly wouldn't trust my health or safety to the government (does peanut butter ring a bell), their guidance is good.  Do what they say... not what they do!

Pathogenic bacteria in foods

E. Coli Bacteria - common on vegetables and meats that come in contact with manure or animal feces - Enterovirulent Escherinchia Coli Group (EEC Group)

Parasitic Microorganisms (Protozoa) and Worms

Viruses

Natural Toxins (Not all that is "natural" is good for you!)

Other Pathogens

  • Prions (BSE, CJK - Mad Cow Disease)

Appendices

 

 

Home Canning Kits

This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids! To see more canners, of different styles, makes and prices, click here!For more information and current pricing:

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Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

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