Exercise caution when personalizing canning recipes

Suggested Intro:

AS SUMMER'S HARVEST ROLLS IN, A NEW GENERATION OF GARDENERS HAS REDISCOVERED THE JOYS OF CREATIVE CANNING. BUT A FOOD-SAFETY EXPERT IN PENN STATE'S COLLEGE OF AGRICULTURAL SCIENCES EXPLAINS THAT THERE ARE LIMITS TO ARTISTIC EXPRESSION. GARY ABDULLAH HAS THE STORY.

Story:

(:20) TODAY'S GARDENERS BRING RENEWED CREATIVITY TO THE ANCIENT ART OF CANNING, AND ARTISANAL PICKLE-MAKERS ARE PRODUCING GOURMET TREATS LIKE SWEET TART RED ONIONS, DILLY STRING BEANS AND ZUCCHINI PICKLES. PENN STATE EXTENSION FOOD-SAFETY SPECIALIST MARTIN BUCKNAVAGE EXPLAINS THAT CREATING AND MODIFYING CANNING RECIPES CAN BE DONE IF YOU UNDERSTAND THE SCIENCE BEHIND THE ART:

Bucknavage Actuality:

(:18) "IF YOU DECIDE YOU WANT TO MAKE SOME MODIFICATIONS, AS LONG AS THOSE MODIFICATIONS DON'T AFFECT ACIDITY. SO, YOU CAN CHANGE THE TYPE OF SPICE THAT YOU USE, YOU CAN DECREASE THE AMOUNT OF SALT THAT YOU HAVE SLIGHTLY, BUT IT'S IMPORTANT, AGAIN, THAT YOU DON'T CHANGE THE ACIDIFICATION PART OF THAT, BECAUSE THAT ACIDIFICATION IS SO IMPORTANT FOR THE SAFETY OF THAT PRODUCT."

(:14) PENN STATE EXTENSION OFFERS "LET'S PRESERVE," A SERIES OF FREE FACT SHEETS WITH RECIPES AND TIPS FOR CANNING, FREEZING AND MUCH MORE. GET THEM ONLINE AT AG-SCI DOT P-S-U DOT E-D-U, KEYWORD "PRESERVE." FROM PENN STATE, I’M GARY ABDULLAH.

LEARN MORE:

Penn State Food Science: Home Food Preservation and Food Safety Publications