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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7
votes
4answers
879 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
votes
3answers
2k 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
votes
2answers
189 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 ...
1
vote
1answer
96 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?
1
vote
0answers
76 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
votes
1answer
76 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 ...
5
votes
3answers
3k 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
votes
1answer
42 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 ...
3
votes
2answers
675 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 ...
1
vote
1answer
44 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
votes
6answers
4k 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
votes
0answers
34 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
33 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 ...
4
votes
6answers
8k 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 ...
10
votes
5answers
8k 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
votes
1answer
220 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
votes
1answer
517 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 ...
8
votes
1answer
10k 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 ...
4
votes
3answers
9k 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
votes
1answer
121 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
votes
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
votes
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 ...
10
votes
3answers
4k 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?
3
votes
1answer
73 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 ...
10
votes
5answers
12k 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 ...
0
votes
1answer
142 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
votes
4answers
2k 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
votes
2answers
119 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
votes
3answers
501 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
65 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
votes
1answer
147 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
votes
1answer
142 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
votes
3answers
95 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 ...
0
votes
0answers
24 views

Should I store jars processed with a pressure canner without their rings? [duplicate]

I read this guide to pressure canning where the author claims that it's a good idea to store the jars without their rings. Is this true? If so, why? Remove the screw cap and wash the jar. The ...
3
votes
2answers
7k 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. ...
0
votes
1answer
1k 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 ...
1
vote
1answer
141 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 ...
0
votes
1answer
54 views

Making Pickles - Confirming Sanitization Procedure

I'm about to make a batch of dill pickles. The recipe it pretty straightforward: A batch of firm baby cucumbers 1 cup of water 1 cup of vinegar 1 heaping tablespoon of salt 4 cloves of garlic, ...
1
vote
1answer
88 views

Making Habanero Jelly - Safety and Preventing Spoilage

I have recently made a large batch of habanero jelly, and followed the recipe exactly (please see References). I am wondering, why is the final boil of the sealed jars necessary? I've already boiled ...
4
votes
1answer
132 views

Sanitizing bottles/jars for homemade sauce

The recipe for tomato sauce (includes vinegar, sugar and salt) I am using says I can put the bottles in cool water and bring to boil; once they are boiling, they are ready to fill and seal. My ...
0
votes
2answers
179 views

Jars of salsa, do I have to boil the jars if they sealed on their own?

Wondering if I have to boil my homemade jars of salsa to seal them if they sealed on their own. (Yes I sterilized them before hand) The salsa went in hot and once the lid was on, about 5 minutes later ...
2
votes
2answers
426 views

How can I modify my hot sauce to make it Shelf Stable?

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 ...
7
votes
2answers
4k views

Do you need a pressure cooker to can home-made salsa?

I grew my own tomatoes this year and had success with making my own salsa. Do you need a pressure cooker to can home-made salsa?
11
votes
2answers
297 views

How can I determine canning processing times?

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 ...
0
votes
1answer
152 views

Canning pickles and sealing lids

I did the whole boiling process of canning the pickles and over night some did not seal but as soon as I placed them in the fridge they sealed. Do they need to stay in the fridge or can I put them in ...
2
votes
1answer
706 views

Vacuum sealer exclusively for canning jars?

I'm looking for a vacuum sealer just to vacuum seal canning jars. Presently I use a traditional vacuum sealer for bags that has an accessory port. It's bulky and because it's designed for bags as ...
9
votes
2answers
474 views

Jar lids popping several times

I've canned my whole life (54 years old), I started when I was young helping my Mom, and I've never run into this before. I've never canned just plain pork stock before, but wanted to try. I had 4 ...
1
vote
2answers
61 views

Help for thin flavorless jam

I made a blackberry/blueberry jam about 3 1/2 weeks ago. Due to work and school, I lost track of time. The jam came out a little thin (and flavorless). Is it too late to reprocess the jars? It was ...
10
votes
4answers
8k views

I wanted to make homemade pickles, does it matter what type of salt I use?

I've got the spices, jars, etc. I was wondering if there is a special salt, or can I just use table salt?
4
votes
3answers
2k views

How to keep pumpkin fresh for a long time?

I want to store some (about 10 kg.s) fresh pumpkin for a long time (3-6 months) to use in pumpkin pies mostly. What's the most useful way of doing it? Can I put them in freezer? Raw or cooked? And ...