WVDA, WV DHHR, and WVU Extension put out new directives this year about home processed artisan jams that CANNOT be sold at farmers markets...things like redbud jelly, garlic or onion jellies, hot pepper jellies, honeysuckle jelly, violet jelly, etc. Producers often disregard these directives, and there seems to be no regulatory agency to enforce the rules. I feel secure in my canning methods and will make these products for personal use, but not to sell. This is a good article as to why we should listen to the professionals. Information like this should be included in the WVDA Market Bulletin. Not everyone is a microbiologist and, frankly, I personally feel that is where all these canning books fall short. They just dont emphasize the microbial process nearly enough. Trust the professionals who do this for your benefit and just follow the new directives that come out every year. Theyre the closest we have to a tested safety device out there.
Posted on: Fri, 27 Jun 2014 08:59:05 +0000