Based on the provided reference, while specific ingredients like salt, herbs, and spices can be added to low-acid foods during canning for flavor, the reference explicitly states that salt does not prevent spoilage and does not list any additive that, by itself, makes low-acid food safe for canning. Safety for low-acid foods depends primarily on proper processing methods (like pressure canning) or acidification, rather than the simple addition of flavouring or thickening agents.
Additions Mentioned in the Reference
The reference details several ingredients that may or may not be added to low-acid foods during the canning process, along with important notes regarding their purpose and impact on safety.
For Flavor
- Pickling or canning salt: This type of salt can be added to low-acid foods for flavour enhancement.
- Important Safety Note: The reference explicitly states that adding salt does not prevent spoilage. Therefore, while it improves taste, salt does not make low-acid food safe for canning regarding preventing botulism or other spoilage.
- Spices and herbs: These may be added to low-acid foods in small amounts for flavour.
- Safety Note: The reference does not specify a safety impact for herbs and spices when added in small amounts, but they are generally added for flavour, not as a safety measure.
Restricted Additions
Certain ingredients should never be added to low-acid foods unless the specific canning recipe you are using has been tested and approved for safety with these ingredients. Adding these without a tested recipe can compromise safety and potentially alter the heat penetration required for safe processing.
These restricted ingredients include:
- Butter
- Fat
- Flour
- Rice
- Barley
- Pasta
Important Safety Note: If a tested recipe does call for these ingredients, follow the recipe precisely, as the processing time and method have been determined to be safe with those specific additions in those specific amounts.
Summary of Additions and Safety Context
Here is a summary based on the reference regarding additions to low-acid foods:
| Ingredient | Purpose (per reference) | Impact on Safety (per reference) | Restriction |
|---|---|---|---|
| Pickling/Canning Salt | Flavor | Does not prevent spoilage | None (for flavor) |
| Spices and Herbs | Flavor | Not specified (assumed minimal in small amounts) | Add in small amounts |
| Butter, Fat, Flour | Not specified (texture?) | Requires tested recipe | Never add unless tested recipe directs |
| Rice, Barley, Pasta | Not specified (texture?) | Requires tested recipe | Never add unless tested recipe directs |
Based on the reference, adding salt, herbs, or spices for flavour does not make low-acid food safe for canning. Safety for low-acid foods relies on approved processing methods suitable for low-acid environments, typically involving high temperatures achieved in a pressure canner. Additives like butter, fat, flour, rice, barley, and pasta can only be included if they are part of a scientifically tested recipe designed for safety with those specific additions.
