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Food Safety & Food Preservation Blog

 

Canned items recalled for food safety risk

Randall Foods Inc. of Cincinnati, Ohio has expanded its recall of certain jarred beans under the “Hurst’s” Brand because of manufacturing deviations that may pose a potential health risk. The recall already includes 1.6 million cases of glass jars.  Included in the expanded recall are an additional 437 cases of jarred Great Northern Beans sold […]

Summer series for food entrepreneurs

Mark your calendars! Food entrepreneurs in Wisconsin have access to a series of programs this summer designed to help them start or expand their businesses. The University of Wisconsin, Division of Extension is offering four virtual (online) programs for new or existing food entrepreneurs. The series will cover licensing considerations and exemptions and best practices […]

The jar sealed, is the food still safe? (and other questions)

Tested recipes recommend glass Mason-style jars and 2-piece self-sealing lids for home canning. In the past few weeks, several calls have come in about jars and lids, and ensuring a good seal when canning foods at home. Handling jars and lids correctly will go a long way towards successfully preserving your garden’s bounty for the […]

Bake Before You Bite

Even more evidence this week from the Centers for Disease Control (CDC) of the importance of cooking flour-containing products before eating. National foodborne illness outbreaks in 2016 and again in 2019 tied to pathogenic E. coli have been linked to consumers eating raw dough or batter.  An outbreak report released this week indicated that several people interviewed […]

Botulism risk: Canned beans recalled from Costco

Faribault Foods Inc. (Minnesota) is recalling certain cans of S&W Organic Black Beans and Chili Beans sold at Costco stores because the cans may have compromised seals that could lead to botulism poisoning. The compromised hermetic seal may affect can integrity and may cause the cans to leak, bloat or allow bacteria, such as Clostridium […]

Preparing for a home food preservation season: pressure canners

A pressure canner may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the pressure. Regardless of the type of canner chosen, the USDA recommends that a canner be large enough to hold at least 4-quart jars standing upright on the rack, with the lid in place. A […]

 

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Need to ask a question? Contact Dr. Barbara Ingham University of Wisconsin Professor of Food Science and Division of Extension Food Safety Specialist

 

Email: bhingham@wisc.edu

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