The r/Canning moderators are thrilled to announce that the NCHFP has agreed to do lab testing for us, pending our approval for Reddit’s Community Funds Program. We had a post a while back announcing our intent to apply for the program and we got some fantastic suggestions for recipes, but we wanted to make another post with a better fitting title to make sure that we get the most ideas possible before we move on to the next step in our application.
We’ve created a Google form to streamline the process and strongly encourage everyone to share their opinions with us. Please submit only one recipe per form, but feel free to submit as many forms as you’d like. The suggestions given to us in the previous post have been written down and won’t be forgotten about, we just want to make sure everyone has a chance to suggest their favorite recipe.
https://docs.google.com/forms/d/e/1FAIpQLSez8X61WiMm0LNLqrEqpuMVSFDZpwInXPGBp9eMeEsYeB4saA/viewform
If you’re struggling with using the form you can post your suggestions here, but we do ask that you please at least try the form to make this process easier for us. If you comment your suggestions, please include the following details:
Is this recipe unique to your culture? If yes, please let us know where it’s from and share anything that makes it special to you, your family, or your culture.
Does the recipe call for dairy, eggs, cured meats, nuts/nut butters, or coconut milk?
If you answered yes to the question above, please share whether or not you feel those ingredients could be added at the time of serving rather than during the canning process. Why or why not?
by MerMaddi666
7 Comments
This is amazing. What an incredible opportunity for this sub!
Will there be an archive set up for user recipes to be shared once testing of that recipe by NCFHP confirms it’s safe?
Awesome project! Is there a way to see what’s already been submitted so there aren’t too many duplicates? And is this only for water bath canning or can requests for pressure canning be submitted?
I’m answering here because it’s not a recipe, but rather a process.
I would like to see tested canning recipes using souse vide techniques.
Does a safe recipe exist for restaurant-style salsa? Not like Pace picante, but for the kind that is smooth blended and has flecks of cilantro in it, like a lot of Mexican restaurants serve with chips before you order. If not, I’d love to see that.
Philippines chicken adobo with carrots, onions, potatoes. Can you use the original marinade, do you have to can in new marinade, and how much of the liquid? It is vinegar based but I know that it will still require pressure canning.
Wow this is very exciting!
Corned beef