Lots of folks are coming here seeking clarification just on what is safe to can at home, either by water bath or pressure canning. Unfortunately, some seek clarity after putting in time and effort into processing a recipe that was deemed unsafe by many mods and others who frequent the subs.

It’s important to understand that there are things that can only be canned in a commercial, industrial setting that cannot be replicated at home. Ingredients, acidity, density, and yes the jars and lids themselves have to be appropriate to a home process in order to minimize the risks of foodbourne illness. So as much as my family would love to enjoy my Thanksgiving gravy year round, the ingredients and “to taste” nature of how I season it is a nonstarter even for a pressure canned process.

Best way to prevent a waste of time and ingredients is to be sure that the recipe itself is safe. This can be tough as there is no shortage of unsafe practices and recipes available on YouTube, Pinterest, Facebook groups, and other blogs that have no oversight for safety. If you’re just starting out and are still learning it is easy to miss.

The list above is a great starting point to check if your ingredients or whether that recipe you found really is as safe as it claims. Note that it is from a university extension program that often has testing facilities and know the best science on food preservation. If you haven’t yet, check the helpful links on this sub as well. Good luck!

by Stardustchaser

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