Deerslayer Posted February 3, 2011 Share Posted February 3, 2011 does adding spices like garlic salt, pepper, chili powder change things when you are canning? kinda curious Link to comment
Dave Digs Dirt Posted February 3, 2011 Share Posted February 3, 2011 Unlike fresh, dried spices and herbs can be used with no concerns. No effect on pH or density and they can even help a bit by binding up some of the loose water. One exception is that some of them will really intensify during shelf storage. Some get so intense they can make the food inedible - bay leaves are notorious as are cumin and curry - so generally I recommend go lightly with all of them. You can always add more if needed after you open the jars.. Link to comment
AMarthaByHeart Posted February 4, 2011 Share Posted February 4, 2011 Happy Birthday Deerslayer! I missed you today when I saw the others had BD's. So and many more. Are you still canning? Link to comment
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