CAnned Goods FAQs

All of our canned goods are $5, regardless of jar size. 

We typically hold an end‑of‑season sale where all of our products are available in person, first‑come, first‑served. It’s a great chance to browse everything we’ve made throughout the year, and I’m always there to answer questions and help you choose what you’ll love.

After the event, you’re welcome to reach out with orders. I’m happy to set items aside for you to pick up at your convenience. At this time, we do not offer delivery or shipping. As our business grows and becomes more established, we plan to revisit the idea of shipping in the future.

Home canning is a safe and effective way to preserve food when it’s done using tested recipes, proper equipment, and science‑based methods. We want our customers to feel confident not only in the products they buy from us, but also in understanding how safe canning works — whether they’re purchasing from us, another local producer, or trying it at home.

Canned foods are shelf stable because the canning process removes air from the jar and creates a vacuum seal. This seal prevents new bacteria from entering, while the heat processing destroys harmful microorganisms.

• Water‑bath canning is used for high‑acid foods (like jams, pickles, tomatoes with added acid).
• Pressure canning is required for low‑acid foods (like vegetables, meats, broths).

Using the correct method is essential for safety — especially when it comes to preventing botulism.

Even properly canned food should be checked before eating. Always inspect:

• The lid: It should still be tightly sealed with no bulging.
• The appearance: No mold, cloudiness, or unexpected discoloration.
• The smell: If anything smells “off,” sour, fermented, or unusual — do not consume it.
• The seal: If the jar has leaked, rusted, or the seal has popped, discard it.

When in doubt, throw it out — safety always comes first.

Botulism is a rare but serious illness caused by a toxin produced by Clostridium botulinum. These bacteria can survive in low‑acid, oxygen‑free environments — exactly the conditions inside a sealed jar.

• High‑acid foods naturally prevent botulism.
• Low‑acid foods must be pressure canned to reach temperatures high enough to destroy botulism spores.

This is why we strictly follow National Center for Home Food Preservation guidelines, Ball’s tested recipes, and university extension resources.

Once opened, home‑canned goods are no longer shelf stable.

• Refrigerate immediately.
• Consume within 5–7 days for best quality.
• Never leave opened canned goods at room temperature.

We encourage our followers to be informed shoppers. When buying home‑canned goods from any vendor, consider asking:

• “Was this water‑bath or pressure canned?”
• “Is this a tested recipe?”
• “Where did the produce come from?”
• “Do you follow National Center for Home Food Preservation guidelines?”

A reputable canner will be able to answer confidently.

 All of our canned goods are made using safe, tested, and approved recipes. We strictly follow the National Center for Home Food Preservation guidelines, along with all applicable federal, national, and state food‑preservation rules. Our recipes come from trusted sources such as Ball canning books, university extensions, and the National Food Preservation website — never from unverified or experimental sources.

We prepare all of our canned goods in our home kitchen, using proper canning techniques and equipment to ensure quality and safety. Because our kitchen is not a commercial facility, it is not inspected by the State of Vermont.

We use only produce from our own garden whenever possible. In seasons when a crop is limited or the garden is struggling, we supplement with fresh ingredients from Full Belly Farm, a local grower whose practices align with our standards.

Required statement: Our canned goods are produced in a home kitchen that is not inspected by the Department of Health.