Don’t gift a jar of pickles with a side of food poisoning. In the midst of canning season, there are a couple trends that have food safety specialists concerned. La Crosse County Extension Specialist Heather Quackenboss says to make sure you are using the correct vinegar in your recipe.
“Many stores sell vinegar with 4% acidity, scientific evidence-based recipes call for 5% acidity,” explains Quackenboss. “Using vinegar that is less acidic could result in botulism in pickles.”
Home food preservation and gardening are becoming increasingly popular, especially among younger people. Millennials and Gen Z are interested in growing and preserving their own food, but it’s important to be cautious when following recipes found on social media.
Quackenboss advises checking scientific-based recipes on sites like the National Center for Home Food Preservation to ensure the best and safest results.
When it comes to supplies, Quackenboss says, “Jar and lid supplies are looking good. While some food items like low sugar jam and hot sauce may be harder to find, droughts have also impacted the availability of certain fruits and vegetables.”
In addition to growing one’s own produce, Quackenboss recommends visiting local farmer’s markets to supplement fresh ingredients.
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