Please read the following home canning safety guidelines: The website, The Oklahoma Homesteader, typically employs traditional water-bathing techniques when publishing its canning recipes, unless otherwise stated. It is strongly urged that all individuals adhere to the safety guidelines laid out by the USDA, as they are both user-friendly and proven to be secure
The website “The Oklahoma Homesteader” features recipes made using foods with high acidity. The site adheres to the National Center for Food Safety Guidelines, which have been tested and approved, when creating and publishing these recipes. To safely preserve low acidity foods like corn, beans, and proteins, the method of pressure canning is utilized, Recipes that require pressure canning are marked as they are safer for canning certain types of food, while water-bath canning should be avoided for some foods, as they may not be considered safe
We aim to provide recipes that are secure for safe consumption, but if proper canning procedures are not adhered to, bacteria may develop and lead to botulism spores.
All the information on The Oklahoma Homesteader is published in good faith and for general information purpose only. The Oklahoma Homesteader does not make any warranties about the completeness, reliability, and accuracy of this information. Any action you take upon the information you find on this website he Oklahoma Homesteader , is strictly at your own risk. The Oklahoma Homesteader will not be liable for any losses and/or damages in connection with the use of our website.
Things to Remember:
1. Follow USDA guidelines for safety when canning. These guidelines are easy to follow and are tested for safety.
2. Use high acidic foods for water-bath canning and pressure canning methods for low acidic foods such as corn, beans, and proteins.
3. Pressure canned recipes should be annotated.
4. If strict canning guidelines and procedures are not followed, bacteria can grow and cause botulism spores.
5. Tested recipes/procedures have been tested in a lab with specific ingredients for specific times and processes, while untested recipes may not be safe.
6. There are older preserving methods that may be unsafe and do not guarantee the absence of botulism spores.
7. Recipients of home canned gift items may not be aware of the necessary precautions that need to be taken for untested or old preserving methods.
8. Pro current recommendation and pro-choice home canners have disputes because they both believe their home canned foods are safe.
9. Canners who use their own recipes and old styles of canning may have the knowledge to carry it off, but new or inexperienced canners may not be aware of the possible dangers.
Thank you for reading our home canning safety guidelines. Please also read our website disclaimer.