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Flexibility in Canning

Posted by gardengal19 (My Page) on
Fri, Aug 5, 11 at 9:10

Hi everyone!

Just wondering - if there is any flexibility in following a canning recipe "exactly" as written?

I know the importance of using vinegar exactly as stated in the recipe -but, what about spices, turmeric, mustard seed, celery seed, etc.?

Can these be altered to make a recipe "your own" - unlque to "you"?

For instance, in making "bread 'n butter pickles" - can you change the amount of spices used - either increasing, decreasing, eliminating or adding other spices?

Thanks for your input.


Follow-Up Postings:

RE: Flexibility in Canning

As long as you are working with dried spices and seasonings you have flexibility. They don't affect pH and they also help by binding up any loose water int he recipe. Fresh spices and herbs, seasonings are another matter as they do affect pH.

Salt and sugar have a few more restrictions. Reducing them can affect safety and/or quality in some cases .


RE: Flexibility in Canning

There are some recipes - for spiced pears or peaches - that can be quite overpowering. Instead of saying - "I'll never make this again" - it's good to know I can change the amount of dried spices and still have "safe" canning

Thanks, Dave!


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