I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to get a shelf life expectancy, and was ...
I know safety is paramount with canning, and best answer is always to find a trusted recipe. But that's obviously not possible for every conceivable food one might want to can. Besides, trusted ...
Based on online reading, it seems like decreasing PH to < 4.5 is the way to reduce spore-former activity. Is it possible to decrease the pH of milk without significantly affecting its taste and ...
I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: ...