Whether selling food at a farmers' market or direct from your farm or home, food safety is paramount. Below you'll find links to various science-based articles on food safety. Questions? Email Sina@mfma.org.
The exception to using oils in canning is when the recipe has been scientifically tested—of which there are three. The USDA Complete Guide to Home Canning includes tested recipes for marinated whole mushrooms, marinated peppers, and pickled three-bean salad. Each of these recipes includes added acid ingredients (lemon juice, vinegar) as well as preparation steps to ensure adequate acidity of the vegetable. The amount of oil is small, and the acidity is adequate to control the pH. Follow the recipes exactly.
Any bacteria that were present on the raw food product prior to freeze-drying may become active again. The process of freeze-drying does not kill bacteria but rather slows bacterial growth by reducing its ability to access water.