Recipe(tried): Safe Canning and Preserving for Kamala

There are lots of old recipes that are not safe for canning and lots of recipes in even modern books that do not meet safety standards. That is why we recommend only using recipes from reliable sources such as the USDA publications or the Ball Blue Book of Preserving. It is really shocking how many things published that are unsafe.

If a food is being preserved for later use, then it must either be boiling water bath canned or in a pressure canner, frozen, or dehydrated. For short time storage, they would need refrigeration.

If you will post your recipes, I will be happy to look them over for safety.

If the foods are a pickled item, the proper ratio of water to vinegar must be met. The brine must be at least half vinegar that is 5 % acidity to water ratio. Only vinegar that is labeled 5% acidity should be used. Vegetables, like cucumbers, peppers, turnips, etc. are low acid vegetables. If they are not processed properly, a person can get botulism, other food borne illnesses, or the food can spoil.

Getting a current copy of the Ball Blue Book would be helpful for you to get. They are only about $5-6 at places like Walmart. Also, your local county extension office should have inexpensive pamphlets that are very helpful.

There are also some good food safety sites online.

I know it is confusing at first.