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IMPORTANT LEGAL DISCLAIMER

Holly & Mama’s Cellar — Food Preservation Blog

Please read this disclaimer carefully before using any recipe, technique, instruction, or other content published on this blog. By accessing and using this website, you acknowledge that you have read, understood, and agree to be bound by the terms set forth below.

1. FOR INFORMATIONAL AND INSPIRATIONAL PURPOSES ONLY

All recipes, techniques, methods, tutorials, guides, tips, and content published on Holly & Mama’s Cellar (hereinafter “this blog,” “this site,” or “this content”) are provided for general informational, educational, and inspirational purposes only. Nothing on this blog constitutes professional food safety advice, certified culinary instruction, or a guarantee of any particular outcome. The content shared here reflects personal family traditions, generational knowledge, and home practices that have not been independently verified, scientifically tested, or certified by any regulatory, academic, or professional authority.

2. NO PROFESSIONAL TESTING OR CERTIFICATION

The recipes and preservation methods shared on this blog have not been laboratory tested, professionally evaluated, or formally approved by the United States Department of Agriculture (USDA), the National Center for Home Food Preservation (NCHFP), any university extension service, or any other food science or regulatory body. Recipe outcomes — including but not limited to shelf stability, acidity levels, pH balance, water activity, seal integrity, and microbial safety — may vary significantly based on factors beyond the control of this blog, including the reader’s equipment, altitude, ingredient quality, technique, and environment. You should not treat any recipe on this blog as a substitute for a properly tested and approved preservation formula.

3. FOLLOW CURRENT USDA AND NCHFP GUIDELINES

Home food preservation carries inherent health and safety risks. Improper canning, pickling, fermenting, drying, curing, or other preservation methods can result in serious foodborne illness, including but not limited to botulism (caused by Clostridium botulinum), salmonellosis, listeriosis, E. coli infection, and mold-related illness, some of which can be life-threatening or fatal. Readers are strongly urged to follow the most current guidelines published by:

The U.S. Department of Agriculture (USDA)
The National Center for Home Food Preservation (NCHFP) at nchfp.uga.edu
The Ball Blue Book: Guide to Preserving
Your local cooperative extension service or agricultural extension agent

These resources are regularly updated to reflect the latest food science research and safety standards. Where any content on this blog conflicts with current USDA or NCHFP guidelines, the official guidelines must take precedence. This blog does not guarantee that its content is current, complete, or consistent with the most up-to-date safety standards.

4. USER RESPONSIBILITY AND ASSUMPTION OF RISK

By choosing to use any recipe, method, or instruction found on this blog, you assume full and sole responsibility for all outcomes, including any adverse health effects, foodborne illness, injury, property damage, or other harm that may result. The author of this blog, Holly & Mama’s Cellar, its owners, contributors, and affiliated parties expressly disclaim all responsibility and liability for any injury, illness, loss, or damage of any kind arising from or related to your use of the content provided here.

You are solely responsible for:

Ensuring your preservation practices are safe and appropriate for your specific circumstances
Verifying the accuracy and current validity of any information before applying it
Making independent, informed decisions about food safety in your own home
Consulting qualified professionals when in doubt

5. ALTITUDE AND ENVIRONMENTAL VARIATIONS

Canning processing times and temperatures are directly affected by altitude. Recipes and processing times published on this blog may not account for your specific geographic elevation. Readers located at altitudes above 1,000 feet above sea level must adjust processing times accordingly, as recommended by the USDA and NCHFP. Failure to make proper altitude adjustments can result in under-processed products and serious foodborne illness. Always consult official guidelines for altitude-specific adjustments applicable to your location.

6. ALLERGEN AND DIETARY DISCLAIMER

This blog does not provide allergen-free, gluten-free, or allergy-safe certifications for any recipe. Ingredients used in recipes may include or may have come into contact with common allergens including, but not limited to, tree nuts, peanuts, wheat, soy, dairy, eggs, shellfish, and fish. Readers with known food allergies, intolerances, or dietary restrictions are solely responsible for reviewing all ingredient lists carefully, making appropriate substitutions, and consulting a qualified medical or dietary professional before preparing or consuming any recipe from this blog. This blog accepts no liability for allergic reactions or adverse dietary outcomes of any kind.

7. EQUIPMENT SAFETY AND MAINTENANCE

The safe outcome of home food preservation is critically dependent upon the use of properly functioning, well-maintained equipment. Readers are solely responsible for ensuring that all equipment used — including but not limited to pressure canners, boiling water bath canners, canning jars, lids, seals, bands, thermometers, and utensils — is in good working condition, properly calibrated, and appropriate for the intended use. Specifically:

Pressure canner gauges should be tested for accuracy at least once per year through your local cooperative extension office.
Only USDA-approved, purpose-made canning jars and new lids should be used for heat-processed preservation. Repurposed commercial jars, antique jars, and decorative containers are not suitable for heat processing and long-term shelf storage.
Cracked, chipped, or compromised jars should never be used.
Lids and seals should not be reused for heat processing.

This blog is not responsible for any illness, injury, or loss resulting from the use of defective, inappropriate, or poorly maintained equipment.

8. VULNERABLE POPULATIONS

Extra caution is strongly advised for individuals preparing or serving preserved foods to vulnerable populations, including but not limited to pregnant women, infants and young children, elderly individuals, and persons who are immunocompromised or managing chronic illness. Current health guidelines recommend that such individuals exercise particular care with home-preserved and unpasteurized foods. Anyone preparing food for vulnerable individuals should consult a qualified healthcare provider or certified food safety professional before doing so. This blog expressly disclaims any liability for illness or harm resulting from the consumption of home-preserved foods by any person.

9. NO SUBSTITUTION FOR FORMAL TRAINING

The content of this blog is not a replacement for formal food preservation training, certification, or education. Readers who wish to engage in home food preservation are encouraged to complete a certified food preservation course. Many cooperative extension services, community colleges, and Master Preservers programs offer such training. Particularly for pressure canning, meat curing, smoking, and other low-acid or high-risk preservation methods, formal instruction is strongly recommended.

10. DO NOT ALTER SAFETY-CRITICAL VARIABLES

Certain elements of tested and approved preservation recipes are safety-critical and must not be altered. These include, but are not limited to: the ratio of vinegar or acid to low-acid ingredients in pickles and relishes; processing times and temperatures; jar sizes; and the use of recommended thickening agents. Altering these variables in untested ways can create conditions suitable for the growth of dangerous pathogens, including Clostridium botulinum. This blog does not endorse improvisation with safety-critical steps and expressly disclaims liability for any harm resulting from such modifications.

11. CONTENT ACCURACY AND CURRENCY

While every reasonable effort is made to provide accurate and helpful information, this blog makes no warranties or representations — express or implied — as to the accuracy, completeness, timeliness, or fitness for a particular purpose of any content published here. Food safety guidelines are subject to change as new research becomes available. Readers are responsible for independently verifying that any information used is current and appropriate for their needs.

12. LIMITATION OF LIABILITY

To the fullest extent permitted by applicable law, Holly & Mama’s Cellar, its owner, contributors, and affiliates shall not be liable for any direct, indirect, incidental, consequential, special, or punitive damages arising out of or related to your use of, or inability to use, any content on this blog, including but not limited to illness, injury, death, property damage, or economic loss, even if advised of the possibility of such damages.

13. ACCEPTANCE OF TERMS

By continuing to access and use this blog, you acknowledge and agree that you have read and understood this disclaimer in its entirety, and you voluntarily accept these terms as a condition of use. If you do not agree to these terms, please do not use the recipes or content on this site.

This disclaimer was last reviewed and updated on April 25, 2026. Holly & Mama’s Cellar reserves the right to modify this disclaimer at any time without prior notice. Continued use of the site following any modification constitutes acceptance of the revised terms.

This disclaimer does not constitute legal advice. If you have specific legal concerns, please consult a licensed attorney.