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Food Safety Bulletin

Food Safety
September 12, 2007 No. 008 (2007)

Canning Bread or Cake is Unsafe!


ism. Consumer recipes are not safe
and consumers do not have access
Don’t can Since 2000, Cooperative Ex- to the equipment needed to per-
breads or tension has been warning con- form tests that would ensure the
sumers of this potentially dan- botulism organism cannot grow.
cakes and gerous practice. Breads or cake
don’t eat recipes are baked in canning jars. Alternatives
any given to Then, canning lids are attached. An acceptable alternative is to make
As the cake cools, a vacuum is a dry mix in a jar. Place all of the
you. formed. dry bread ingredients in a jar. Add
an oxygen absorber to prolong shelf
While this product has much ap- life. Attach complete directions to
peal, the process does not destroy the jar that includes wet ingredients
the organism that causes botulism. to add (e.g. eggs, oil, etc.) and baking
In fact, the process of creating a instructions. Be clear that baking
vacuum in jars favors the growth should be done in a cake pan or
of the botulism microorganism. bread pan and not the mason jar.

Studies at Kansas State University References


and Utah State University were Charlotte P. Brennand, Charlotte P.
not able to make a safe canned 2000. Safety of Canning Quick
bread recipe for consumers (See Breads. USU Extension. Available
references). at: http://extension.usu.edu/files/
publications/factsheet/FN-
Q: How come I see canned breads FS_250_10.pdf.
in stores or on the internet? A:
Brian A. Nummer, Ph.D. These products are made to use Aramouni, F. M., K. K. Kone, J.A.
Utah State Univ. Cooperative
Extension Food Safety Program very large amounts of sugar and to Craig and D.Y. C. Fung. 1994.
8700 Old Main Hill minimize moisture. The recipe Growth of Clostridium sporogenes
Logan, UT 84322 must be approved by state or fed- PA 3679 in home-style canned quick
(435) 797-2116 eral food safety authorities and breads. J. Food Protection 57: 882-
briann@ext.usu.edu guarantee that it cannot support 886.
http://foodsafety.usu.edu the growth of the botulism organ-

Utah State University is an afirmative action/equal opportunity institution.

This publication is issued in furtherance of Cooperative Extension work. Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of
Agriculture, Noelle Cockett, Vice President for Extension and Agriculture, Utah State University.