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Adding spices to research tested recipes

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  • Adding spices to research tested recipes

    Q: Which form of herbs or spices (fresh, dried leaves, ground, etc.) is preferred for use in home canned foods?
    A: Basically adding small amounts 1-2 tsp/jar of dry ground spice will not affect the research tested parameters of a canning recipe. Nearly all recipes were originally tested with or without small amounts of salt. Therefore, small amounts of other dry spices should not affect the established safety factors provided they do not alter the "thickness" of the food. We do not recommend fresh spices since the amount of fresh leaves or spices can be quite large.
    Dr. Brian Nummer, PhD
    USU Extension Food Safety Specialist
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