Pumpkin Juice Recalled Over Botulism Risk: What to Check in Your Fridge This Fall

Fall is peak pumpkin-everything season in my kitchen, so a pumpkin juice recall tied to botulism stopped me mid-scroll. If you buy fresh-pressed juice from a winery or a farm store, this one is worth two minutes of your attention.

What’s being recalled

Walker’s Wine Juice LLC, based in Forestville, New York, is recalling all of its pumpkin juice because it may be contaminated with the toxin that causes botulism. According to the FDA notice, the problem turned up when New York State food inspectors found the juice’s pH was too high for the company’s “hot fill” process, meaning there was no reliable kill step to knock out microbiological hazards.

The recall covers all lots of the products labeled “pumpkin,” specifically the 2.5-gallon bag-in-box and the 5-gallon hot pack, plus 30-, 60-, and 275-gallon bulk containers tagged “pumpkin.” No illnesses have been reported so far.

Where it went

The juice was sold at Walker’s own retail store in New York and shipped directly to a limited number of commercial wineries across 12 states: Illinois, Indiana, Kansas, Kentucky, Maine, Michigan, Minnesota, New Jersey, New York, Ohio, Pennsylvania, and Wisconsin. Because a lot of this went to wineries and juice buyers rather than straight to grocery shelves, it’s the kind of recall that hides in small-batch and homemade products this time of year.

Why botulism is the scary one

Botulism is rare, but it’s serious. The toxin can cause blurred or double vision, drooping eyelids, slurred speech, trouble swallowing, muscle weakness, and difficulty breathing. It can be life-threatening, and symptoms need urgent medical care. You can’t see, smell, or taste it, which is exactly why the pH and processing issue here matters so much.

What to do

If you have pumpkin juice from Walker’s, or a seasonal drink or recipe you know was made with it, don’t taste it to “check.” Throw it out or return it to the place of purchase. If you or someone in your house drank it recently and feels any of those symptoms, call a doctor right away and mention the possible exposure.

Still want that cozy fall flavor?

Good news: the pumpkin taste we actually crave usually comes from the puree and the spice, not raw juice. Canned pumpkin puree from the baking aisle is shelf-stable and safe, and it’s what I reach for anyway. Stir it into oatmeal, pancake batter, or a weeknight soup and you get all the warmth without the worry.

- Dorothy Miller