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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0answers
32 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?
2
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1answer
73 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 ...
3
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1answer
155 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 ...
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1answer
39 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 ...
1
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1answer
41 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
32 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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5answers
4k views

New to jam making - do I need to can?

I am a noob-to-be jam maker and a noob seasoned advice member. I want to make this pectin-free jam recipe; but here is the issue: In English speaking sources, any jam recipe goes with instructions on ...
4
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0answers
57 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 ...
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1answer
97 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 ...
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6answers
16k views

Is the double boiling canning procedure really necessary?

It seems the usual procedure is to sanitize cans and lids by immersing them in boiling water, to fill the cans, and then to cap them and boil for a few more minutes. If I sanitize a can and then fill ...
3
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1answer
53 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 ...
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3answers
123 views

Culinarily Flexible Pepper

I'm planning next years garden, and want to know what the most culinary flexible pepper to plant would be. I plan on using peppers for canning & chili.
9
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1answer
12k views

Why are my canning lids popped out?

My wife has been trying to can some foods using the canning techniques that she's familiar with from Romania, but with the American-style canning jars and lids that we get here. This involves packing ...
2
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2answers
60 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
92 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
3
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1answer
312 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
votes
1answer
95 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 ...
11
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3answers
5k views

Ball Canning Jars: Use them over and over?

A simple question: Can I seal and reseal Ball canning jars over and over? How long before the seal gets busted usually? Also, how do you clean the rubber seal ring without damaging it?
2
votes
1answer
131 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 ...
3
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2answers
114 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 ...
1
vote
1answer
200 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?
7
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4answers
995 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 ...
7
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3answers
3k 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 ...
6
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2answers
221 views

Can pressure canning be replaced water bath canning?

I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and then canned it in a ...
2
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1answer
86 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 ...
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3answers
5k views

What can I do if I didn't process my salsa long enough?

I made salsa last week, and processed the jars (quarts) for 20 minutes (may have been 25, I forgot to note exactly when the water started to boil). I got my times mixed up for the salsa and some ...
0
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1answer
78 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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2answers
1k 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
75 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 ...
12
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6answers
5k views

Is there a way to safely can pesto sauce?

I grow basil and I have enough that I would like to can some pesto sauce. I have tried to find a way to can it but I keep hitting a wall. I would like to give a few cans of pesto to people for ...
0
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0answers
37 views

Homemade lemon pancake syrup

I made lemon syrup which contains lemon juice & rind, sugar, butter ,milk and baking soda. I did a pressure bath in jars. It's normal to separate, even in fridge as it did in the jars. Will this ...
0
votes
0answers
41 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 ...
3
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6answers
10k views

Is there a definitive way to know if a tin can is lined with BPA?

Many tin cans are lined with BPA which has been connected with various health issues in various studies. Is there a way to determine whether a can of food contains BPA lining? Can the place of ...
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5answers
10k views

Method of canning without pressure canner?

I'm debating canning but I don't have a pressure canner. I was just wondering what the best method to can would be since I don't want to get botulism and I want the canned food to last for a long ...
0
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1answer
297 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 ...
3
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1answer
675 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 ...
4
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3answers
13k views

Why would I turn canning jars upside down for 15 minutes after removing from the water bath?

I am planning to can a plum chutney and have ordered the Stagioni 10 1/2 oz jars. Having only used Ball jars, I am not sure I understand why their website says to remove from water and place upside ...
3
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1answer
149 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 ...
5
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3answers
1k views

Is it safe to remove the rings on jars for long-term storage of home-canned goods?

Is it okay to store the canned goods without the ring screwed on it? I know someone who removes the screwed rings off her jars once they're processed and then stores her jars with the seal lids only. ...
10
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4answers
3k views

Why is my blueberry jam grainy?

I recently made and canned blueberry jam for the first time, using this recipe and canning instructions. I filled all my jars & canned them, but there was a little jam left in the pot. It was a ...
3
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1answer
139 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
331 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?
12
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4answers
3k views

Why do you need to peel peaches to can them?

I am going to be canning a bunch of peaches tonight, and I know that you have to peel them first (and I know how to do it easy), but I got to wondering, why do I have to do it? I have always done it. ...
4
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2answers
160 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 ...
2
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3answers
1k 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
votes
1answer
85 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 ...
2
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1answer
179 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 ...
5
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1answer
156 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 ...
0
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3answers
106 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 ...
3
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2answers
9k views

Canning in a Pressure Cooker

Well, unfortunately the present my mom got me last Christmas turned out to be a pressure cooker and not a pressure canner. I've read that it is unsafe to can low acid foods using a pressure cooker. ...