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Asked December 4, 2016, 6:06 PM EST

Is it safe to use arrowroot as a thicknening agent in a recipe then waterbathe for long term storage in pantry.
Please & Thank you

Outside United States food safety home food preservation food preservation arrowroot

1 Response

The only thickening agent recommended to use in canning (pressure or waterbath) is clear jell. Pectin is technically a thickening agent for jelled products.