Grandmas Canning Recipes

Some of my favorite recipes have been handed down from my mom, her mom, and her mom’s mom.  While many of them are casseroles, baked goods and desserts, a few of them are recipes for canned goods.  And even though I know my mom and her mom were great cooks, I was not sure those old canning recipes were research-based.  Just to be sure, I checked with my local FCS Extension agent for guidance.  Turns out, my grandma’s relish recipe was a Ball Blue Book recipe! She claimed it and made it her own.  But most importantly, it was safe.

Some of your family favorites may be recipes handed down through the years too.  And that’s fine, as long as you know the recipes have been tested and are safe.  For safe home canning, only current, research-based recipes should be used. Old or untested recipes from friends, the internet, cookbooks, or grandma’s recipe stash should not be canned. Instead, enjoy those recipes freshly made or frozen. If you’re not sure about the safety of a recipe, check with your Extension office. They can point you in the right direction.

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 Extension and other trusted sources may no longer be valid. The USDA Complete Guide to Home Canning was revised in 2015 and provides current home canning recommendations. This free publication can be downloaded from the National Center for Home Food Preservation website at http://nchfp.uga.edu/.

More information and current, research-based recipes for safe home canning is available from (YOUR COUNTY) FCS Extension.  

Source: Annhall Norris, Food Safety and Preservation Extension Specialist

Social media post: If you’re unsure about the safety of grandma’s canning recipe, your FCS Extension agent can help. Be careful to only used research-based home canning recipes.