PIE! Posted August 9, 2012 Share Posted August 9, 2012 I'm relatively new to the world of home canning. So far I've always followed recipes. But my fridge is overflowing :001_smile: and I think I could whip up whole lot of yummy salsa with what I've got. Problem is I haven't seen any canning recipes using the particular ingredients I want to use up. So if I make up my own recipe can I can it? Or will I end up killing my family due to some sort of imbalance that causes something nasty to grow in my jars? Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted August 9, 2012 Share Posted August 9, 2012 The reason there is specific canning recipes, is that because they have been tested to have a proper PH and the timing as been carefully testing to ensure safe results. While there are a few things that can be changed (such as additions or subtractions of DRIED herb), things like Salsa are already on the edge of things to be safely canned (I'm assuming you are water bath canning) and throwing together a bunch of your own stuff is EXTREMELY dangerous as you neither have knowledge of the PH of the product you are canning nor is that any testing at to what is the proper time. If you want to throw a bunch of things together, than freeze it. If you want to can it, follow an approved recipe from Ball or the NCHFP (http://nchfp.uga.edu/index.html). Quote Link to comment Share on other sites More sharing options...
PIE! Posted August 10, 2012 Author Share Posted August 10, 2012 thanks! Quote Link to comment Share on other sites More sharing options...
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