A couple of very ordinary personal experiences come to mind.
 
One of the worst upset stomachs I had as a child was from pigging out on home canned (From my family, but NOT my mothers!) lima beans.  I literally would not eat limas from any source for years after.  Today I do buy and enjoy jelly, preserves, and relish that was  home canned or at least canned in very small kitchens  at country stores, fairs, farmers markets.  Ditto for local  honey.  I learned to like limas again a  long time back.  And I’d try family home canned stuff any time.  Had some Baltic style pickles from  a lady who lives near Pittsburg a while back. 
 
Botulism, etc,. are pretty scary but I won’t stop eating sushi either. 
 
In Oklahoma there is a business located near Tiki’s stomping grounds that puts up pickled asparagus and markets then over a wide area and has a mail order business.  I visited their office – retail store – processing plant – warehouse – home, what have you once and the certificates indicating training were very prominently displayed.  I always remembered that.  Now, from what Tiki has shared I see that there was (is) a requirement for the training.
 
My wife and I were interested in a house one time that was owned by two brothers who retired and started a home made jelly business in the kitchen we we3re shown.  Some of the commericial type appliances were still in place.  The business  eventually grew so large that they sold out to a regional business.  They were dog lovers – deceased pets buried under memorial plaques in the back and all – and that was one  reason we lost interest.  We have had too many reactions to pet hair.   I guess Georgia must have different rules about animals in the kitchen.