Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.

CoverLonda Nwadike
Food Safety Specialist
Kansas State University and University of Missouri Extension

This publication answers frequently asked questions for selling safe canned foods such as pickles, jams, jellies or salsas. It includes information on the regulatory requirements for selling these foods, as well as the scientific reasoning behind these regulations. Information on how to obtain necessary training and process review is also included.


  • Food processors
  • Regulations
  • Canned foods
  • pH
  • Botulism
  • Acid food
  • Low acid food


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