Many old-time recipes are family favorites, handed down through the years and enjoyed by everyone. But for safe home canning, only current, research-based recipes should be used. Old or untested recipes from the internet, cookbooks or grandma’s recipe stash should not be canned. Instead, enjoy those recipes freshly made or frozen for longer storage.
Research-based home canning recommendations have changed over the years as more testing has been done. Some foods have changed, too. For example, many tomatoes now have lower acid levels than in the past. So, even previously tested recipes from the Cooperative Extension Service and other trusted sources may no longer be valid. The USDA Complete Guide to Home Canning was revised in 2009 and provides the basis for most current home canning recommendations.
For more information and current, research-based recipes for safe home canning, contact the Whitley County Cooperative Extension Service at 549-1430; email DL_CES_WHITLEY@EMAIL.UKY.EDU; or visit the office at its temporary location in Cumberland Regional Mall, 965 S. Highway 25W in Williamsburg. Or, visit the website of the National Center for Home Food Preservation at http://nchfp.uga.edu/.
For those interested in attending a “Food Preservation” class, one will be conducted Thursday, July 21, at the Extension Service office in Williamsburg, beginning at 5 P.M.
Any food preservation questions or problems can also be discussed during this class. The class is open to anyone interested in attending; there is no charge. The latest University of Kentucky Cooperative Extension Service food preservation publications will be available free of charge. Class size limit is 15. To register or for more information, call 549-1430 by no later than Monday, July 18.
Source: Debbie Clouthier, Extension Associate for Food Safety and Preservation, University of Kentucky; College of Agriculture, Food and Environment.