This is a report prepared by the Swedish Food Agency with the aim to support the management of risks connected to home canning of vegetables. Home canning is a method of extending the shelf life of vegetables and is positive from a sustainability perspective. It can also increase the consumption of vegetables, which is desirable for both health and the environment. Canning is usually done by pickling and storing the vegetables in an airtight glass jar. New recipes constantly emerge; however, in order to prevent growth of the bacterium Clostridium botulinum and the formation of its dangerous botulinum toxin, it is important to use well-established and tested methods and not modify recipes in such a way that the food becomes unsafe to eat. Note: this report is published by the Swedish Food Agency (Livsmedelsverket) as part of their Report Series (www.livsmedelsverket.se/bestall-ladda-ner-material/sok-publikationer/artiklar/2021/l-2021-nr-16-heminlaggning-av-gronsaker)

SE; PDF; Efsa.focalpoint@slv.se