btw–last year-145 deaths by botulism in home canning
145 may not seem like a lot—unless its YOUR WIFE AND KIDS
in Oklahoma—if its prepared food–it must be prepared in a legal kithcen and anyone doing it MUST take a food handlers corse—it doesnt seem to stopped the farmers market folks at all—-and i get quality”Home style canned foods” i can trust—
A word about home canned goods-botulism.
I sold home grown hot peppers at the Kingsport, TN Farmers market for several years. This was a pretty small market compared to some with about 25-30 vendors. Some of the most popular items were home canned vegetables and salsa especially early and late in the season. Our market was fun and interaction with customers was a highlight.
I have since moved to Florida and sometimes attend a local Farmers market that is fairly large by comparison, there are no home canned goods sold there. Maybe that’s already a law here.
Unless the state of Tennessee is attempting to eliminate a number of illnesses or food poisonings they have had recently from home-processed food at Farmer’s Markets, it does sound like the state is just trying to limit the markets to fresh produce.
When they say they want to explain “what the layout of your kitchen should be”, and that “the number one reason for recalls in the food industry is improperly labeled products when it comes to allergens”, it does give the impression that some commercial manufacturer is complaining to the state that they are losing business to these people with their heritage recipes, whose food tastes “good” instead of “blah“. With meat being listed as one of the foods not allowed, it sounds like country smokehouse ham will now only be available from the”big boys”. So sad.
With the state charging $100 just for this certification course (and who knows how much annually for a license and inspections) this certainly could effectively kill the Farmers Markets.
nice real nice.
the government regulators have nothing better to do.
it probably all started at some county fair judging where one person lost the contest that had,whose husband has politcal connections,started crying.
like I said …
nice real nice.
At least in my opinion. Most homemade canned goods will now be illegal for sale to the public. The list of what cannot be prepared in a “domestic” kitchen is 90% of what is now sold at most Farmers markets (Non produce). Here’s the link
Here’s an excerpt from the article. Some of you may think this is a good thing.
William Morris, one of only two individuals in the state approved by the department to grant certification for these specific kitchens, says the checklist for a home-based kitchen will be provided to participants of the seminar.
One of the things we have to make abundantly clear is that no one with any kind of indoor pet will be permitted to operate a domestic kitchen, said Morris.
Good manufacturing practices are also explained which details what the layout of your kitchen should be and we also explain the list of non-potentially hazardous foods. Those include jams, jellies, candies, and baked goods.
According to Tennessee State Code and the agriculture department s regulations, potentially hazardous foods that cannot be manufactured in domestic kitchens include:
• Relishes or chow-chow
• Foods with liquid eggs or partially cooked egg products
• Canned vegetables or meats.
• Pickled vegetables
• Dairy or meat products
Born in OKC
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.
The state of Tennessee has regulated Farmers Market out of existance
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