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1

I know this is kind of old but unless green beans are pickled or processed as in the link below, they are considered not safe (NOT safe to waterbath unless pickled). So in answer to your question, if they were not process in a pressure canner at the appropriate pressure for your altitude and for the correct length of time for the jar-size, then that would be ...


0

Without the olive oil it would probably be okay to pressure can (although without knowing the full recipe I can't give any processing details). In canning though some spices go a bit funny and can change in taste so that would be something to watch out for. The biggest thing though is that canning is NOT appropriate for this sauce because of the olive oil. ...


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Seeing as canning is significantly different to pressure cooking, I'd say options 1,3,4, and 5 are somewhat sketchy and perhaps/probably unsafe. So either toss it out (better safe than sorry), or open the jars then boil the heck out of it (or pressure-cook it in the canner like you said) and freeze it (I'm hesitant to say this though as I dont want to be ...


2

It's a somewhat common problem relating to the lids being screwed down too tight. They need to be tight but certainly not cranked on as hard as possible. I usually tighten to the point where the ring is no longer spinning easily and then give maybe another 1/8 - 1/4 of a turn. I believe Ball also sells a ring tightener that is said to put the rings on "just ...


2

You should not put the bands on "tight". From Fresh Preserving Water Bath Canning CLEAN mason jar rim and threads of jar using a clean, damp cloth to remove any food residue. Center lid on jar allowing sealing compound to come in contact with the jar rim. Apply band and adjust until fit is fingertip tight. Place filled jars in canner until recipe is ...


1

I personally to be on the safe side would freeze it in another container. To freeze it inside the jars you would have to make sure you left enough room for expansion, which all foods to when frozen. If you didn't leave enough room to freeze in the jar, I would worry the lid would pop-off. That is why I feel your best bet would be freezing them in another ...


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I use the typical high acid method for canning. Canning jars; new tops and then boiling water bath for 10-15 mins; never had an issue. Although my hot sauce has never last over a year without being used. :) Originally tried using bottles as other mentioned; was too painful to fill in kitchen for my small batches I do (5 gallons at a time). If you are ...


3

My guess is that limonin is responsible for the orange juice in the glass bottles not tasting as good as the carton juice. Limonin is a very bitter substance naturally arising from orange juice. Removing it is difficult and limited by patents. The Tropicana's of this world (which tend to sell in cartons) use centrifuges and these special beads to debitter ...


1

We most commonly braise it under some confit duck legs. That recipe is altogether more complicated than the method we use (usually just a bunch of herbs, an onion or two and some red wine, not red wine vinegar) but I'd start with theirs and simplify. Like a lot of fresh veg, it can be frozen if you blanch it first. Essentially cut it up, boil a portion for ...


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Yes, basically anything cooked will last at least a few days in the fridge. If you want it to safely keep it longer than that, you can freeze it. It's probably best not to try to reprocess the jars though, since you don't know exactly how much water got in (and how much acid and sugar got out), so if you're unlucky it could upset the recipe enough to make ...


0

I live in Turkey and my nanny showed me how they can in the boiling water. It's real simple for jams and veggie sauces. You have the sterile jars and lids (re-used generally). Then you boil them in the water for 40 minutes to an hour.


2

No it won't be a problem. For safe canning, time, temperature and sufficient acidity are the relevant variables. Neither is affected by your substitution. Taste-wise switching from lemon to lime will change the results, but obviously that is exactly your goal. (Nice idea, that "Strawberry Margarita preserve" btw.)


0

1.Some companies when they pack would fill it with a air form of preservatives. 2.Other reason for the bubbles could also be simple air that was trapped when it was packed or sealed in the container or packet. And maybe the container/packet was shaken up a bit when dispatched, causing the air inside to move around in the product. should have no effect on ...



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