Critical food safety issues in home food preservation
Vacuum Packaging
Some pathogenic (illness-causing) bacteria such as Clostridium botulinum grow in low-oxygen environments and reproduce well in vacuum-packaged foods. Do not store vacuum packaged moist foods at room temperature. Vacuum packaged foods need to be stored in the refrigerator or the freezer to remain safe.
- Should I Vacuum Package Food at Home? National Center for Home Food Preservation
Preserving foods in oil
Garlic, vegetable or herb in oil mixtures may support the growth of C. botulinum bacteria. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America. For safety reasons, they should be made fresh. Leftovers should be frozen, refrigerated for use within 10 days, or discarded. Do not store at room temperature. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months.
- Garlic - Safe Methods to Store, Preserve, and Enjoy, University of California - Davis
- Flavored Vinegars and Oils, Colorado State University.
- Chopped Garlic in Oil Mixes, FDA alert
General Canning
- Common Canning Problems, Clemson University
- Canners and canning methods that are NOT recommended, Penn State University
- Major Canning Sins, Utah State University
- Canning Pumpkin Butter and Mashed or Pureéd Squashes, University of Georgia
Canning breads and cakes
- Is it safe to bake and store cakes and breads at home using canning jars? Penn State University
Canning breads or cakes is NOT recommended. These products may support the growth of Clostridium botulinum which produces deadly botulism toxin.
The Science and Technology of Food Preservation
Botulism
Botulism, Centers for Disease Control (CDC)
pH control
pH Control--Why the Concern?, Food and Drug Administration (FDA)
Approximate pH of Foods and Food Products
Water Activity
Why is water activity important in food preservation? Decagon Labs, Inc.
Water Activity of Common Foods
