SC - HELP!!!!!

[Philip & Susan Troy]

 Karen Evans wrote:

> Ok, I don't think that certification goes along with it, but I do know
> that in most areas, large or small, the County Extension Agent is
> available with that sort of information.  Our Church Ladies
> Organization

Sorry, I know it's not what you meant, but the image of Dana Carvey won't leave
my head whenever Church ladies are mentioned. "Well isn't that special???"

> had the County Agent come teach us a class on food safety
> in canning, and we learned a lot, and did not get certificates.  It
> was free when we did it.  Perhaps some sort of arrangements could be
> made along those lines in smaller areas where no one has had that
> experience to teach others.  And it does not involve outside time and
> money, but could be included in any sort of collegium setting.

True. Oddly enough, one of the things I was taught in the course I took was
that it is theoretically illegal to produce home- or site-produced pickles and
preserves in New York City for commercial sale. Restaurants can make chutneys
and marmalades, which it is fine to put on a plate of food, but they can't put
it in a mason jar or a tin can. Regardless of what they actually are, the
legalese assumption is that these foods, regardless of their sugar, salt,
and/or vinegar content, are fresh and therefore to be refrigerated at all
times. Of course you can open a can or jar of commercially prepared pickles
with no problems. It just seems odd that people who have been prepared and
qualified to deal with preservation and health issues should then be prohibited
from doing so professionally, while just about anybody can get a job in a
canning plant without ever really understanding how the process works.

> Yes, I realize that the things I wrote are more applicable for the US
> than other places, like Canada, Australia, or England (hello, South
> Africa) but I would be greatly surprised if there were not some public
> information available to the general public.

Yes, it's very likely similar sources exist outside the USA. I have a few books
that refer those interested in further reading to get the pamphlet from the
Shropshire Hog Farmers' Association, or whatever it may be, for more
information on sauring and preservation. I imagine similar pamphlets are
available to just about anyone.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com


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