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27

Here is why it's stupid: Sous-vide doesn't get hot enough to kill botulism spores. Low acid foods will be very dangerous. Boiling is required for a strong seal on canning jars. All pectin jellies I have seen require boiling to set. High acid recipes often call for processing in a water bath for a mere 10 minutes to seal the lids. Recipes that don't call ...


23

The preserving effect of canning is based on removing all bacteria and fungi (normally present at least to some extent even in perfectly safe food) by a combination of heat and pressure over a certain time preventing new bacteria or fungi from reaching the food by sealing the containers avoiding oxidation by sealing the cans sometimes supporting this by ...


18

Sure you can use the jars over and over, but the lids should never be reused. That rubber seal is damaged the first time you use it. They are designed to soften during the canning process in order to form an air-tight seal. They may not form that seal upon reuse. You should always use new lids when canning.


17

If you are seeing this effect after the jars have been in storage for a long period, do not eat the contents! This is a sign of botulism due to improper canning; the bacteria often (but not always) produce gas as they grow spores. If this is happening immediately after the canning process, it is probably because you are not creating a proper vacuum seal. ...


16

These various boilings serve different purposes. The jam mixture is boiled to reduce the liquid and bring the pectin to its gelling temperature. The bottles and lids are boiled to sterilize them as you said. The final water bath kills any bugs that were introduced while filling the jars. Additionally this boiling ensures a good seal on the bottles. In the ...


15

Assuming the can was canned properly and has not been damaged, the contents are effectively sterile, because the food is boiled in the can after it's sealed. There might be some degradation in texture and taste, but in terms of food safety, they are effectively safe. Note that the date on your tin is given as Best Before, not Use By. That generally means ...


13

When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato. Since you usually don't mind this, you shouldn't mind it with canned tomatoes either, but many people do - even when pureed the texture is different. When freezing you can freeze whole and the skin should come ...


13

No, it isn't safe, water bath canning is only safe for high-acid foods as the acid kills botulism. Low-acid food must be processed at 240F, 116C, and that can only be achieved in a pressure canner. When you pressure cook the soup it kills the bacteria, however when you then transfer it to the sterilized jars it could be contaminated on the way, and then ...


12

Obviously, every manufacturer is going to have their own proprietary methods. However, canned goods are often made by combining ingredients (possibly partially cooked) directly into the cans, and then pressure cooking them in the can as part of the canning process. So, for example, the broth, some celery, and some carrots might be added to the open can in ...


12

No, you should not need to boil your canned food. Most canned foods have already been heated to boiling — or higher — temperatures to kill all microbes as part of the canning process. Seafood is heated to temperatures even higher than boiling and canned under pressure. Canned food is, by definition, sterilized and hermetically sealed so unless you believe ...


11

Absolutely not. You need to boil them if you're even THINKING about canning. Chances are you'd be fine, nice acidic relish to keep the bacteria down...But do you want to take the chance? Even if you have one of those dishwashers with a nuclear "sterilize baby bottles" cycle, don't trust it. For canning, you need them as close to medically sterile as is ...


11

If the jars are properly sealed the vacuum in the jar and the waxed edge will hold the lid safely sealed. Undisturbed those jars will remain sealed until they are opened. The ring will reduce the risk of "unintentional" opening and that is really all the ring does. There are two real advantages to removing the ring once the seal is set. If something ...


11

Those are the flavorings. Just like dill pickles have dill in them, those are what give the flavor profile that people expect from bread & butter pickles.


11

Short answer: Yes, throw it away. Long answer: Bubbling, fizzing, pressure etc. indicates some kind of microbiological activity that is unwanted for properly canned food - canning should eliminate these organisms. Any behaviour like the one you described indicates that something went wrong, so you can not assume the contents of the jar or can to be safe.


9

Before filling the jars, you should do the following: Place the jars (right-side-up) on a rack inside a boiling-water canner Fill the canner and jars with water to one inch above the jars Boil for 10 min (or more for higher elevations) Remove and drain the jars, one at a time I toss the lids and rings in there as well, since the lids seal best ...


9

Washing them in hot water is most certainly not enough. Sterilization via boiling under pressure is guaranteed to kill every harmful pathogen, particularly Clostridium botulinum, the beastie responsible for botulism. The "hot" water from your tap is not enough to kill the spores. C botulinum spores must be heated to 250 F for at least three minutes to ...


9

That passage is suggesting an entire canning/processing method, one that may not be safe. It will generally work to create a seal, as they say, but it may not fully sterilize the contents and the seal will not be as likely to hold. I would not follow their instructions, and instead process your chutney according to a trusted canning recipe you find ...


9

This is totally not a problem. This style of lemon preservation relies on fermentation. The salt is not intended to halt all fermentation- it just restricts it to the tasty kind. Fermented pickles are a common and traditional way to preserve food because the salt and acid and thriving tasty bacteria make a very inhospitable environment for bad bugs. The ...


9

Summary: It's impossible to give a good statistical answer to this question, since historically botulism was associated with only certain foods, and diagnosis was mostly based on symptoms occurring after consumption of those foods. Thus, old statistics include a small subset of actual cases. Actual medical testing for botulism in an ambiguous case was not ...


8

My opinion- I haven't done rigorous testing: Canning softens the interior of the peach but when I have (in my laziness) left the skins on they stay tough and quite unpleasant tasting. I doubt it has any effect on the longevity of the product but it would make it a little less pleasant and versatile.


8

You cannot preserve just any salsa recipe (unless you're just freezing it). Tomatoes are on the border between acidic and non-acidic foods. What this means is that they can be water-bath canned if they are sufficiently high in acid; but, if they are low in acid, they need to be pressure canned. If you want to be sure to avoid trouble, follow a tested ...


8

"Pickling salt" is sold, the main difference being the absence of iodine and anti-caking agents. The anti-caking agents can cloud the pickling liquid, but shouldn't effect the flavor. Iodine can impart a bit of a bitter aftertaste, and some sources say can "react adversely with some foods". I've never noticed a difference between the taste of table salt and ...


8

Commercially canned food (at least in reasonably wealthy countries, which I think would include at least all of the EU) is safe to eat straight out of the can. Provided the can is undamaged, of course. Damaged, bulging, etc. cans should be discarded. You didn't say what country in specific you're in, but your country's health, food safety, etc. department ...


7

Without a canner you are limited to canning high-acid foods. Botulism spores don't die at 212F, the boiling point of water. A pressure canner boiling water at 15PSI raises the boiling point to 250F or so which will kill the spores. The bacterium cannot grow in a high acid environment and so high-acid foods such as fruit and pickles do not need to be ...


7

Preheat the jars with hot tap water, and then just dump them in the boiling water (with tongs or other appropriate utensil, of course).


7

Yup, its perfectly fine. The seal protects the food, not the ring. At worst it makes them a little more susceptible to bumps that could break the seal (but it'd have to be a significant 'bump'). If the seal were to break and the ring were in place, the food still wouldn't be properly protected.


7

I've never seen canned pesto, nor do I know if there is a way to do it safely. I will propose an alternate solution. Have you thought about freezing it? I've had pesto given to me as a gift before, but it was made as normal then frozen in a canning jar. It worked great. Did some more digging and eventually came across this, from the National Center for Home ...


7

Tomatoes aren't high acid, so they need the addition of vinegar or lemon juice in order to safely can with a hot water bath. Honestly, I'm not sure why you would want to make tomato sauce from canned tomatoes because for me, the whole point of canning tomatoes is because the tomatoes will otherwise go bad. But anyhow... I recommend finding a tomato sauce ...


7

If your jam has at least 1:1 ratio (1 kg of sugar per kg of fruit) or more, you do not have to can it. Then it is so overwhelmingly sweet that bacteria cannot live in it. If the jam has less sugar (1:2 are popular, 1:3 are found sometimes), then you have to either can it, or keep it in the fridge and consume it within a few days, similar to any other ...


7

You should be fine. I couldn't find your particular recipe, but many canning recipes for peppers (and salsas, pickles & relishes) contain garlic. As long as there is sufficient vinegar, which the name of your recipe suggests, and you processed correctly there shouldn't be a problem. This recipe for Pickled Peppers may be similar to yours and contains ...



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