The Sea Harvest Restaurant of Carmel, CA is not a licensed cannery, but is recalling its canned cioppino sauce because there is a possibility it is contaminated with botulism.

The sauce was being canned by the Sea Harvest and sold as a retail product in the restaurant.

No illnesses have yet been associated with the recall.

The restaurant is cooperating with the California Department of Public Health and the Monterey County Health Department in the voluntary recall.

California officials said  Sea Harvest does not have the required cannery license to produce the cioppino sauce. 

  • Started making jams for the first time and my husband freaked me out by teasing me with horror stories of botulism poisoning and home canning..
    I recently made strawberry jam, peaches in vinegar with spices, marmalade and lemon curd. Aren’t fruits safer to can than other things? I followed the directions as best as I could, and used new Kerr mason jars. I sterilized most of them in boiling water, but a few just went through the dishwasher and then I kept them in the oven at 225f while cooking. I didn’t boil the lids because the box said it would ruin the seal.
    The only problem I ran into was I didn’t have a pot tall enough to completely cover the jars for sealing, so I spooned the boiling water on top for a while and then tipped them on their sides. They seem to have sealed well, but since I am a paranoid mother I am all worried now.
    Can anyone who’s canned for years give me some peace of mind?
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    oliver