Questions about food being preserved into glass jars, metal cans, or other air-tight containers using a variety of heat treatment steps to ensure an reasonable level of pasteurisation and/or sterilisation

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37 views

Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)

This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot (tomatoes, meat, fruits, vegetables, ...
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0answers
27 views

Best way to bottle peri peri sauce?

I am looking to bottle my father-in-laws peri peri sauce and sell it at markets. The ingredients consist of fresh and dried herbs, garlic, salt, lemons and oil (sunflower, canola and olive). This is ...
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2answers
52 views

How do I prevent opened canned tuna from going stale?

I want to start buying those big tuna cans to save on costs, but I know that after one day at the fridge opened tuna becomes stale. It loses its tangy flavor and gets a rubbery texture. Is there a way ...
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1answer
53 views

Vacuum sealing jars of Simple Syrup

So I'm looking to make some simple syrups (lavender, basil, etc...). In looking around I see that making 1:1 syrups via the "hot" process it should safely last two weeks and up to a month. If I ...
3
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1answer
116 views

Canning cheese spreads?

I've been doing some research on canning cheese in half pint jars. A few videos I watched showed some good success with cream cheese but cheddar's seem to change a bit in texture and become a bit ...
3
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2answers
490 views

Canning chili with beans

We're going to try canning some homemade chili with canned kidney beans. Question: Would it be best to add the beans right before canning so they don't get over cooked or do you think there would be ...
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0answers
38 views

combining two method of making Dulce de leche from a can of sweetened condensed milk

As I gather, there are various methods of making Dulce de leche from a can of sweetened condensed milk. I've actually tried boiling the can for 3-4 hours twice, and the results not entirely to my ...
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1answer
110 views

Why are home canning jars made of glass and not metal?

I was hoping to can some food to take backpacking and looking for metal canning jars for home canning, but as far as I can see, they don't exist. Is there any reason why canning jars are made of ...
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2answers
67 views

Can I un-seal canned tomato sauce, and re-seal after further cooking?

If I canned tomato sauce and all the jars sealed perfectly, can I open them, cook the sauce a little more, and do the process over again? I had some of the sauce today and I think it needed a little ...
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1answer
136 views

Is it ok to include garlic when I can hot peppers?

I followed the Ball Blue Book recipe for canning hot vinegared peppers. I left the peppers whole, and forgot to discard the garlic from the vinegar recipe before I filled the quart size jars & ...
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0answers
99 views

What is the minimum processing time for salsas?

I found a recipe (Wonderful Salsa at Food.com) that called for it to be processed for 10 minutes. I'm seeing now that other salsa recipes call for 15 or more minutes. Is this true for all salsas, or ...
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2answers
170 views

Is hot water bath canning really necessary?

I made a barbecue sauce that I want to send to a friend (internationally). I bought some mason jars, and was planning to just put the barbecue sauce in there, tighten the lids back on, and ship it ...
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1answer
77 views

Can I re-process homemade applesauce canned in a boiling water canner that is too thick and pasty?

The lids sealed well, but I think the apples were not juicy enough (maybe too tart) and the color of the applesauce after canning is slightly green. It's been less than 24 hrs. Maybe I didn't heat it ...
2
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2answers
71 views

Canning lids twisting

doing hot bath for sauerkraut. Cleaning jar rims, adding more salt water to 1 inch of top, putting new lids and rings on jars. Screwing rings on tight. Put jars in canning, filling with cold water ...
2
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1answer
120 views

packaging an uncooked/raw hot sauce

I make a hot sauce with peppers,parsley,garlic,salt and olive oil. I have to freeze it in jars otherwise it ferments. Is there a way to package a raw/ uncooked product without fermentation?
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1answer
74 views

Other ways to preserve red cabbage [closed]

We have 3 nice heads of red cabbage to pick soon. We are most likely going to can it all as sweet and sour cabbage but before we do that I was wondering if there are other ways to preserve it using ...
2
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1answer
137 views

Bottling hot sauces

Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing or refrigeration. If everything else ...
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1answer
52 views

Can I keep canned peaches in the fridge if water got in during processing?

I followed all the rules to a tee. Unfortunately, before immersing jars for final boiling, I apparently did not tighten the lids enough. I just took them out of the boiling water after 30 minutes ...
2
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1answer
57 views

When canning strawberry preserves can you substitute lime juice for lemon juice?

I am making strawberry margarita preserves and would like to substitute lime juice for lemon juice.. Would that present a problem once I can them?
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2answers
103 views

The pressure cooker gauge was wrong for cans of soup I processed in the past 5 weeks. What can I do with the soup?

I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that 15psi on this pressure cooker is ...
1
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1answer
126 views

Bubbles in unopened store bought items?

I've noticed air bubbles in several things I've purchased recently. From pasta sauce to salad dressings to salsa. All different brands, all different flavors. I see air bubbles inside the ...
3
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1answer
83 views

Inversion Canning

I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have researched on this last night, before we ...
2
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2answers
92 views

water bath processing for jam

When I am canning jam, after filling the jars, can I process the filled jars in a boiling water bath in two batches, or must all the jars be processed immediately after filling?
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1answer
124 views

Fresh or dried Garlic

I'm making kosher dill pickles which calls for one clove of garlic.I have some fresh and wonder if fresh or dried garlic cloves is stronger in flavor
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1answer
440 views

How to get the pits out of clingstone peaches for peach butter

I'm making peach butter. The recipe I have uses the skin on the peaches (you put the peaches in a blender, put them in the slow cooker with sugar and spices, then use an immersion blender at the end ...
3
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1answer
120 views

While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?

I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then remove it. I plan to distribute it to ...
2
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1answer
235 views

Safety of adding dried hot pepper to opened jar of pickles

I have a particular brand of jarred pickles I buy from a local supplier. They're some kind of beer pickle, and the brine has a vinegar and IPA type of taste, and it's loaded with garlic and dill. Very ...
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3answers
172 views

Jam “separates” in processing

I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean ...
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4answers
1k views

Are bubbling preserved lemons a sign of spoilage?

I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all the rest: Lots of salt, squeeze out the ...
3
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1answer
251 views

Does glass bottled orange juice taste bad because of leached metals?

I refuse to get glass bottled orange juice any more even when it's on sale because it tastes bad to me. It seems like every glass bottled orange juice I've ever had tastes bad compared to orange ...
2
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1answer
103 views

Is it not possible to can some species of fish without adding oil?

Some canned fish is available in oil or brine (e.g. tuna, salmon, saury), while other types of canned fish are only available with oil (e.g. sardines, mackerel). If I were to home can some of the ...
3
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2answers
3k views

Should I boil canned food in water?

Do I have to boil canned food, specially tuna can, in water for twenty minutes? I think it's necessary to prevent food poisoning by botulism. However, currently that I am in Europe, I have not seen a ...
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1answer
107 views

Can my syrupy jelly be processed again to make it set, or do I need to start over?

I have a blackberry watermelon jelly that I made and it didn't set up. I waited about 3 weeks for it to set up and then reprocessed it, adding more pectin. I added 1 1/2 packages of pectin (it was a ...
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1answer
99 views

Spicy margarita jelly not setting up

I made a spicy margarita jelly that hasn't set up after almost two weeks - even in the refrigerator it's still "loose." I don't have the exact measurements in front of me, but I soaked a scorpion ...
0
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1answer
94 views

How long is homemade spiced apple cider good for in a sealed Mason canning jar?

I bring the cider to a boil and simmer the spices for 15 minutes. Immediately after, I pour the cider into canning Mason glass jars with the lids that have the button. How long should I expect the ...
1
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2answers
426 views

Why would hot-packed green beans go bad when still sealed?

My hot-packed green beans went bad. They are still sealed, look nice and green. On the bottom there is a white slime. When I opened a jar they smelled terrible. What happened?
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1answer
423 views

Does cooking one month expired canned goods render it edible?

Sometimes when preparing to eat canned goods, I realized that it has already expired. I am hesitant to throw it away because it may still be edible. Question: Does cooking expired canned goods make ...
4
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1answer
748 views

Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?

I recently made a jar of bread and butter pickles. I understood most of the rationale behind the ingredients and directions in the recipe - the cucumbers are salted to draw out water and break cell ...
7
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3answers
5k views

Do tinned foods go off (stale)?

This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off. Can this be true? Do ...
3
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1answer
189 views

Cans are all sealed, but I forgot to boil the closed jars - should I boil them now?

I am relatively new at canning. Last night I made a batch of peach butter using a trusted recipe that I have made and canned before. I sterilized my jars and lids, ladled the boiling peach butter ...
4
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1answer
242 views

Canning with Quart Jars

Most of the recipes I'm finding on reputable websites for canning pickles (or banana peppers) are designed for pint-sized jars. So, naturally, I have a full dozen quart-sized jars that I'd like to use ...
0
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1answer
485 views

Can I used lemon juice in place of ascorbic acid in canning peaches?

Went to can my peaches and it's seven miles to the store....can I used lemon juice in place of ascorbic acid?
4
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2answers
219 views

Canning Hot Peppers

This is my recipe for canning peppers. I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil. Let cool down a bit then pour into 1 qrt large mouth with peppers, garlic and pickling ...
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3answers
2k views

Do I need to boil filled jam/chutney jars? [duplicate]

I want to start making chutneys/jams at home, but am unsure of exactly how to proceed. Friends I've spoken to have said to sterilize the jars, then just put the hot jam/chutney in, and some online ...
2
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1answer
111 views

Homemade Preserves

I was given 3 different jars of preserves. They left the jars in the car for 2 days in the heat of Nevada and when they gave to me you could see the jams had turned to liquid. After leaving on the ...
5
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1answer
166 views

should my sour pickles be sealed while pickling?

I'm making sour pickles. A lot of recipes say that the lid should be loose or upside down so that the pickles have room to "breath". I keep the jars out, often coming into contact with light from ...
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3answers
124 views

Are special recipes needed to preserve using a pressure canner?

I know that it's best practice to use tested and true recipes for water bath canning due to botulism risk, but is it necessary to find special recipes for use in a pressure canner? edit: What I mean ...
2
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1answer
237 views

Can I re-can a batch of salsa that is missing an ingredient?

At the end of last summer we made up a huge batch of salsa and successfully canned it (approximately 8 months ago). My wonderful hubby finished it when I was at work. Now I opened a jar and realized ...
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1answer
3k views

How long can milk be stored in the refrigerator after boiled and put in a Ball jar?

I've finally gotten my steel-cut oats recipe nearly perfect and I'm trying to figure out how long I can store them (so I know how much I can make at once). Basically I'm doing a double-boiler setup in ...
2
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1answer
206 views

Tiny bit of mold on maple syrup—can I still bottle it?

If there's a tiny bit of mold on nearly-finished maple syrup (like, a tiny patch in a pot of 1.5 gal), and it's removed and the syrup is brought back to a boil, is there any particular pathogen that ...