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Old 10-21-2005, 05:52 PM   #11
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Join Date: Aug 2004
Location: USA,Maine
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Originally Posted by GB
This has been bugging me for a while. I got my Ball Blue Book and multiple times in the book they say that you should never alter any recipe and only use canning recipes that are tried and true. Basically, what it sound like they were saying was that we could only use the recipes in the book as other recipes could be dangerous to use.

How are new canning recipes developed? Who decides they are safe to use? What if I have a recipe that is not a canning recipe, but I want to safely can it? Can it be done? How?
I've had the same question for many years. They say never deviate from the recipe and quantitites given. What happens if you take the same exact recipe and just lower the quantity? I dont see how lower the quantity can be a problem. For example if a recipe on ball calls for 8 quarts for pickles, what harm is there in making 4 quarts assuming you cut the recipe in half?

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Old 10-21-2005, 09:38 PM   #12
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Location: Fort Worth, TX
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You have to remember two things about the recipes and instructions in the Ball book - they are (1) proven safe canning procedures that conform to current approved methods for home canning established by the USDA (for more information visit: The National Center for Home Food Preservation ) and (2) they are TNT recipes that will work.

As marmalady said, Ball does have both a phone number and a place on their website where you can email them your questions. You can find both here - the phone and FAX numbers are at the bottom of the page.

amber - yes, you should be able to safely cut a recipe in half for pickles ... but you must still process for the same time as the full recipe. For example, if you cut a recipe for 8-qts that calls for 20-minutes processing time in a boiling water canner, you can cut the ingredients in half but you still have to process for 20-minutes.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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