Modifying Pressure Canning Recipes
I want to preface this by saying that I know the safest bet is going with the USDA's recipes. I do usually tow that party line.
But from what I understand if I pressure can foods w only veg, beans, sugar, acid, oil, I think I can assume they'll be safe (if not necessarily good). Where am I going wrong?
Or, a simpler question, if I want to *increase* the acid or sugar in a recipe, can I assume it'll be safe? I know it might mess up jelling for jam, etc, but I'm focused on the safety question here. Ideas?