Is it safe to add dried spices when canning? Do I need to add extra to achieve the same flavor? - Ask Extension
Is it safe to add dried spices when canning? Do I need to add extra to achieve the same flavor?
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Is it safe to add dried spices when canning? Do I need to add extra to achieve the same flavor? #718424
Asked August 28, 2020, 2:41 AM EDT
Is it safe to add dried spices when canning? Do I need to add extra to achieve the same flavor?
Marion County Oregon
Expert Response
Often dried spices can be safely added to a tested recipe to obtain your desired flavor. When making salsa, for example, as long as you use the correct amount of vegetables (tomatoes and peppers) and acid the recipe calls for you can add dried spices (salt, pepper, chili pepper, oregano, cumin, coriander etc) to your liking. Adding dried spices to pickles on the other hand may cause the pickles to darken in color and the brine to become cloudy.
Adding dried (not fresh) herbs in moderation to tested recipes is safe. The flavors will intensify in the jar over time so only add a little until you know how the finished product will turn out, no need to add extra. Try starting with just 1/4 teaspoon of dried herbs per pint.
It's not safe to substitute dried herbs in a recipe that calls for fresh, this may change the pH of the finished product making it potentially unsafe to consume.
Adding dried (not fresh) herbs in moderation to tested recipes is safe. The flavors will intensify in the jar over time so only add a little until you know how the finished product will turn out, no need to add extra. Try starting with just 1/4 teaspoon of dried herbs per pint.
It's not safe to substitute dried herbs in a recipe that calls for fresh, this may change the pH of the finished product making it potentially unsafe to consume.
