Small Business Canning School – NEW DATES November 16-17

The University of Wisconsin Division of Extension will hold its final training November 16 and 17, 2020 for small businesses involved in canning sauces, pickles, or dressings. The Wisconsin Small Business Better Process Control School meets the licensing requirement for small businesses (sales under $25,000 annually) who process and package acid, acidified, or exempt ‘canned’ food products […]

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Register now for the Edible Startup Summit

Edible Startup Summit (virtual) — November  9 to 10, 2020 The Edible Startup Summit will be held November 9 and 10 as a virtual training program. This popular program gives participants the knowledge and connections to start a food business. Participants will hear  successful food entrepreneurs and business development experts speak about various aspects of […]

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Experts Affirm: Coronavirus ‘highly unlikely’ food risk

An international group of scientists has declared that it is highly unlikely that SARS-CoV-2 is a food safety risk.The International Commission for Microbiological Specifications of Foods (ICMSF) is a non-governmental organization and represents top food safety experts from around the globe. The ICMSF members believe it is highly unlikely that ingestion of SARS-CoV-2 will result […]

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Safe Preserving Tips in the time of COVID-19

Whether you are new to canning, returning to canning because of the pandemic, or have always canned the bounty of your harvest, there are certain tips that will help ensure that your time and efforts lead to safe, healthy food for your family.  Use recipes that are up to date. Some canning recommendations have changed […]

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Resources for food safety education month

September is food safety education month and there are many resources to help everyone take steps to keep food safe and healthy. In the U.S. each year, there are an estimated 48 million cases of foodborne illness – that’s about 1 in 6 Americans each year. Each year, these illnesses result in an estimated 128,000 […]

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Update: The jar sealed, is the food 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, one of the most frequently asked questions has been about jar sealing. Handling jars and lids correctly will go a long way towards successfully preserving your garden’s bounty for the winter months ahead. Recommended jars. Regular and […]

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New recall: peaches sold by ALDI or Target

ALDI and Target stores have recalled bagged peaches because of possible Salmonella contamination and a link to a food poisoning outbreak. The Centers for Disease Control and Presentation (CDC) and Food and Drug Administration (FDA) are investigating a multistate outbreak of Salmonella Enteritidis infections linked to bagged peaches sold at ALDI stores in 9 states […]

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Hundreds more sick: check onions that you may have on hand

More than 200 patients have been added to the tally in a Salmonella Newport outbreak traced to fresh onions. Over the last week, an additional 229 ill people have been confirmed, bringing the total to 869 infected people in 47 states as of August 18, 2020. At least 116 of those patients have been admitted […]

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Midwest continues to be hard-hit by Cyclospora outbreak linked to bagged salads

The outbreak of parasitic infections linked to Fresh Express bagged salad totals nearly 700, with states in the Midwest particularly hard hit. The case total as of August 14, 2020 is 690 individuals infected in the U.S. Laboratory-confirmed Cyclospora infections associated with this outbreak have been reported from 13 states: Georgia (1), Illinois (209), Iowa (206), […]

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An update on safe use of steam canners

The University of Wisconsin-Madison conducted research showing that an atmospheric steam canner may be used to safely can naturally acid foods such as peaches, pears, and apples, or acidified-foods such as salsa or pickles. The steam canner uses only ~2 quarts of water (compared to 16 quarts, or more, in a boiling water canner) so […]

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