What should be done with foods that are home-canned?

Home-canned foods are generally considered unacceptable for sale or distribution due to safety concerns. This is because home canning procedures may not adhere to the strict safety standards required to prevent foodborne illnesses, such as botulism, which can flourish in improperly canned products.

Commercial canning processes involve precise methods controlled for temperature, pressure, and time to ensure the food is safe for consumption. Home canning often varies widely in technique and equipment, increasing the risk of contamination or insufficient preservation.

Regulatory agencies often prohibit the sale of home-canned items in restaurants or retail settings to protect public health, as there’s no guarantee that these foods are made with safe canning practices. Therefore, it is necessary to be cautious with home-canned foods and recognize that they should not be sold or served in environments where food safety is a primary concern.