Prepared Food Research & Safety

This section contains our collected food safety insights, scientific resources, and batch documentation notes. It's where we double-check, validate, and verify before we seal a single lid.

Topics Covered

• pH and water activity considerations for shelf-stable foods
• Botulism risk mitigation in pickled and canned products
• Preservation techniques supported by USDA and Extension sources
• Experimental logs and results from our own prep trials

Why It Matters

Home-preserved food should be both safe and useful. Our research ensures we're not guessing — we're applying what works, and improving as we go.

Triple "5" Farms: preserving knowledge as carefully as we preserve food.