I asked about the recipe source, because, I said, those were low acid ingredients. I was told it was "from a cookbook" and the person (in charge?) of farmer's market hadn't questioned it. To which I replied something about there not being any tested and approved recipes with those ingredients and that they could be dangerous.

I did ask if she would like a resource (here!) to ask questions but she declined. According to what she told me, they are working with someone (official?) to create a state certified kitchen, but currently operate under the "pickle law" which allows a certain amount of home processed goods to be sold from a non- certified kitchen, as long as they are labeled as such.

I just was very surprised to see that soup recipe. And I also believe I saw a ketchup there with flour listed in the ingredients also. Do I leave it be? Do I "make a stink"? Actually, I was so flabbergasted to see it there I forgot to ask how it was processed. It still makes me wince.

And after reviewing the pickle law I'm surprised she didn't realize her recipe was questionable as home processors are "strongly encouraged" to attend proper training and use standardized recipes for canning allowable products.

Part of what makes it hard is, you never know if the person who made the soup is the organizer's bff :/.

You might have best luck if you bring up the issue as a concern about the fair's liability.

Another thing to be aware of is that, most people, if they hear, '...not any tested and approved recipes with those ingredients' with think it means, 'Nobody has run the tests, but there is no reason to think it is unsafe'.

A different way to say it could be, 'Food researchers have discovered that any canned food with these ingredients can grow toxic bacteria. We might get lucky and no-one will get sick this year.... but we might get unlucky.'

It's tough. The people who purchase this food really do have a right to know the risk they are taking -- most will have no clue. But the bias towards shooting the messenger in this kind of situation is so high.

I had a run-in with an older lady recently on Craig's List who was selling half gallon jars. Once I started chatting with her, it turned out that if she could find more she would have bought more instead of selling them so she'd have a full canner load. To process beans and tomatoes in. I suggested that you can't use half gallon jars any more for those and she got all upset and gave me the "I've been doing this for XX years and it still works today." reply and I quit trying. It's personal. Very personal.

In this case I see the larger issue (and the one most likely to resonate with the fair board) as liability. What if a fragile elderly person or child with immune system issues were served something tainted? While the odds are against it, we all know it happens.

I don't see the certified kitchen as the answer either since those regulations focus on sanitation, not the reliability of what's enclosed in the jar.

Another option would be to contact your nearest Extension service or university with a foods program and ask for their recommendations on the best way to approach this issue.

Carol

Oh, that's a great idea! In part, I think, because there's a very good chance someone there would KNOW the fair food organizer -- besides being concerned about food safety.

Upsetting info like this is always going to be better received when it comes from someone the person already knows and respects. Not some random troublemaker off the street ;).

If they ask for more info I give it to them and do it nicely. If they get huffy and indignant maybe they will think about it and investigate more later. Meanwhile at least the other people around have heard me. Then I contact the local extension office rep there since it is their responsibility to make sure this doesn't happen in the first place.

That's the bad red devil that sits on one of my shoulders. He figures we should just pick up the jars and then make sure the owner and everyone else there sees you open and dump them in the trash as you explain why.

What can I say, he's old and evil.

But the angel sitting on the other shoulder (yes, I do have one despite what others may think) always reminds me that there are a lot of folks that don't know enough to even consider the possibility that they don't know enough.

You aren't old and evil like me :-) so do what Carol suggested, contact the county extension office (if this was a county fair) or the state extension office and provide them with the necessary info. It is their responsibility and who knows, maybe it will at least make someone down the line think twice.

Dave

If they don't allow entries/sales of unsafe foods before it even gets to the table would be the best practice. Of course, that's assuming you can educate those in charge of the fair/festival.