Questions tagged [canning]

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

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Cloudy sediment in home canned pickles

I've home-canned some pickled vegetables recently and there is a cloudy sediment in the brine. I'd like to know what causes it and how to prevent it. It is not spoilage. It only seems to affect the ...
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32 views

Waterbath canning chow chow

I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can I open them, add tomatoes and can again?...
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Packaging/Bottling and Uncooked Hot Sauce

Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to keep in the pantry, especially the ones that ...
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2 answers
196 views

Is it safe to eat canned tomatoes when the lid popped inwards on opening?

I opened a store bought can ("tin") of diced tomatoes with a "pull top" lid, and unusually as I did I heard a noticeable popping noise. The lid appears to have bent inward ...
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1 vote
1 answer
186 views

Should canned peas' water be discarded?

The argument is that when cooking peas from a can the liquid should be thrown away for the same reasons* beans' first couple of waters are discarded. Is that true? The can says(translated): Net ...
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14 votes
5 answers
5k views

Can I cook with the olive oil from canned sardines?

The olive oil from canned sardine is delicious to eat with the sardines themselves on toast. However the olive oil doesn't seem to pair with any other food. In the past I tried to use the oil with ...
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3 votes
0 answers
156 views

Is this mold in hot sauce?

I have several 1 year old bottles of fermented Serrano hot sauce (I do not remember if this batch had an onion in it or not). The sauce was canned via hot fill hold processing in woozy bottles at a ...
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2 votes
2 answers
139 views

Hot Sauce bottling

We make a famous hot sauce, but we are having a problem properly sealing the bottles for shipping. We tried to shipped the sauce to friends and family, but after a 3 to 4 day trip, the sauce gets to ...
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1 vote
1 answer
62 views

Can I reprocess applesauce that was processed correctly the first time?

This was my first year canning applesauce. My first batch was a little too thin for our liking, but I tweaked what I did a little, and the next two batches came out great. I have some apples left, but ...
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1 vote
1 answer
85 views

I depressurized my canner and reprocessed jars with lids sealed. Will the food be ok?

The canner began coming to pressure, steam started shooting under the pressure gauge. The jars began to seal when I opened the canner to fix the gasket. I reprocessed them all without putting new lids ...
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2 votes
1 answer
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how do I salvage canned mushrooms, canned with fruit fresh

I canned mushrooms with fruit fresh. They have a very acidic taste - tart not sweet. Can I fix them or make a soup from them to salvage the batch?
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2 votes
2 answers
324 views

Home canning coffee?

I've decided i'd prefer to make my own coffee and can it to have on hand when i'm in a pinch then get a bottle of cold brew at the grocery to store in the car. I wonder if anyone else has experience ...
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16 votes
3 answers
5k views

What is the process of storing food in toothpaste'ish tubes?

You know what I'm talking about, these food tubes that are popular for tomato paste, or pesto. Searching for 'food in tube' or 'how to make your own tomato paste in tube' yields mixed results, so I'm ...
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17 votes
2 answers
6k views

What is the code for the rings stamped on the top of canned food?

Canned food has rings stamped on the lids. What (or who) has the code? Here is a photo with crab and tuna tops. Maybe the better word would be "indentations"?
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1 answer
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Popped lid in pressure canning

One of the lids on a quart jar of green beans "popped" after sitting on the kitchen counter for two days. It was one of a batch of a dozen jars canned in that session. The others are fine ...
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1 answer
141 views

Sparkling strawberries in glass

I made several glasses of whole strawberries in syrup. Normally I do this: sterilize the glass and the screw cap with boiling water carefully wash and sort strawberries make a syrup 300g of sugar to ...
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1 answer
200 views

Do you need to put canned chili sauce in the refrigerator after it is opened? [duplicate]

New (sealed) chili sauce doesn't need to be put in the refrigerator. After unsealing, do you need to put it in the refrigerator after the lid is tightened?
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5 votes
1 answer
107 views

When are cornichons ready to be pickled?

For the first time, I'm growing my own cornichon for pickling, but don't know the best time to pick them. Most recipes suggest they are ready when the fruit is about the size of your little finger - ...
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0 answers
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Is this kind of outlook in the wall inside an opened can looking normal?

I have just opened an expired can of beans trying to clean the food stock due to epidemic situation. It expired approximately 6 months. The food looks alright, the outlook of the can doesn't have any ...
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1 answer
120 views

How to get clear bone broth - without canning [duplicate]

I like how canning bone broth causes the broth to go clear. My recipe for bone broth is to cover bones with water and simmer on low for 4-5 hours. I then strain it several times with the last ...
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3 votes
1 answer
95 views

Non-fat way of preventing legumes from frothing during canning

I have been adding fat to each jar of canned legumes to prevent frothing during processing (pressure canning). The fat looks unappetizing in the final product, especially if the beans are used cold ...
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4 votes
1 answer
123 views

Can you water bath a cooked then cooled jam recipe?

I tried a peach jam recipe that is cooked then cooled to thicken without pectin (6+ hour cool time). The recipe says you can freeze it or can it. What would be the safest method to can it? I have ...
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7 votes
4 answers
1k views

Is there an organic preservative that I can add to homemade pesto to extend its refrigerated shelf-life?

I have a very large basil crop this year for which I am extremely excited. In addition to drying and putting that up for myself over the winter, I want to put up pesto for me. I especially want to ...
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0 votes
1 answer
741 views

What is this substance in my canned ground beef?

Do you know from pic what the yellow jelly like substance is on what seems to be the side surfaces of my corned beef(I can’t see it on the top or inner part)? The ingredients say: Cooked Beef, Beef, ...
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18 votes
14 answers
5k views

How can I separate the lid from a can that has a pull-tab/ring without flinging food everywhere?

When I try to separate the lid from a can that has a pull-tab, the moment the lid separates from the can, the lid flings food everywhere. It's not always a lot, but it goes far because the lid has so ...
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1 vote
1 answer
158 views

How to preserve a spread in a jar

I am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen. We are stuck on how to 'treat' the spread when getting to the ...
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5 votes
2 answers
1k views

Food safety and botulism indicators for pressure canned goods

Several months ago I canned some ham and pea soup, following this recipe verbatim. All went well and the jars have been sitting in my dark pantry ever since. This was my very first time (ever) using a ...
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0 votes
1 answer
64 views

Re-canning Ghee that was not strained well

I made Ghee and pressure canned it for long term storage. After it hardened, I noticed quite a lot of brown bits in it; I didn't strain it well. Can I re-melt the Ghee, re-strain it and pressure can ...
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16 votes
5 answers
4k views

Does this tinned food need to be cooked?

I’ve recently started eating tinned chicken, specifically the Roberts brand as shown below. When I open the can, it looks kind of raw and kind of tastes as such, but that could just be my imagination. ...
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2 votes
2 answers
104 views

Head space in Weck jars

I splurged and bought some Weck jars for canning. I purchased the .5 liter tulip jars. I notice that they have a substantially larger mouth than Ball/Kerr jars. They also appear to be both fatter ...
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0 votes
0 answers
129 views

Canned fruit vs fruit packed in shelf stable plastic packs

I bought some fruit in Dole Fridge Pack off of shelf from store. It tasted surprisingly fresh. Is there a different method for fruit stored in shelf stable not refigerated plastic container vs fruit ...
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6 votes
2 answers
330 views

Canning Tomatoes: When are they too blemished and why does it matter?

In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind ...
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3 votes
2 answers
312 views

Lid popping when I checked for seal the next day

I made peach chutney yesterday, hot ingredients into hot sterilized jars. Wiped the rims. After submerged in boiling water 20 minutes, and sitting placidly on counter all the jars popped but one. ...
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1 vote
1 answer
48 views

I am canning quart jars of tomato sauce and heard a few "pop" before pressure was reached; is this ok

Is it okay if my lids "pop" before pressure cooking is finished
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1 vote
1 answer
91 views

Can refrigerator pickles be processed?

I have a made refrigerator pickles and put them in jars with lids sealed. Can I now process them?
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1 vote
1 answer
85 views

Canning jars seal then go bad

I have canned a lot in the past with with aa jar here and there. But the last year I have lost so much food to crowning of lids after they have sealed. I again lost 22 quarts of beautiful red beets. ...
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1 vote
1 answer
101 views

Can you preserve/can tomatoes of various sizes together?

I am new to canning and have a water bath canner. I have successfully (well...I think!) canned/jarred several dozen bread-and-butter pickles following a recipe I found in the official Ball Canning &...
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4 votes
1 answer
667 views

New to canning, first attempt Peach Jam

First time canning my ball wide mouth jar may have gone into the water bath with the lid depressed. Must it go in with the lid in a popped up position? Now cooled, it makes a thud sound when tapped ...
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2 votes
1 answer
181 views

How does Ball mason jar size affect canning processing time?

I'm new to canning and food preserving and bought a basic starter kit including a water bath canner (I'll get into pressure canners later if I have success with this method). One thing that is often ...
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2 votes
1 answer
872 views

Can I use Star San "no rinse" for sanitizing canning tools and utensils?

I've been brewing beer (totally amateur) for a few years as a hobby. I now want to get into canning my own garden-grown veggies. I've bought several books and watched several videos (like this one ...
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0 votes
2 answers
176 views

My pepper sauce looks unsafe

I canned some pepper sauce. It had peppers and green tomatoes. After 3 days of being refrigerated , the peppers are floating on top and has blobs of cloudy material stuck to the peppers. The tomatoes ...
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1 vote
2 answers
572 views

How do you sterilize a non-metal canning funnel?

Non-metal canning funnels exist, but how can you use them safely? (For example, Ball makes one) Specifically, is it possible to sterilize them safely, without damaging the product?
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16 votes
2 answers
2k views

Repackaging shelf-stable products

For products that start out shelf stable but are labeled "refrigerate after opening," I'm wondering if it's possible to safely return them to their shelf-stable status to save refrigerator space. A ...
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0 votes
1 answer
40 views

can you can in a instant pot pressure cooker? is so is there specifics

I have an instant pot and would like to know if you can can in it and if so is there things you should NOT can in it. thank you Tera
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0 votes
1 answer
46 views

Do cocktail onions need to be pressure canned

I've decided that the cocktail onions I can buy pale in comparison to some that I've had in better establishments. They're tiny and lack crunch, even when I try to buy something top-notch. So, I ...
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0 votes
0 answers
114 views

dry canning, had a little water vapor

Today was my first go at dry canning. I canned a few jars of dried pinto beans today. I had them in the oven for two hours at 220°F, and the jars were definitely dry beforehand. After getting the lids ...
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1 vote
1 answer
3k views

What do to with cans that you just dented?

I just dented ten cans, moderately. Would it be safe to put them straight into the refrigerator or do I have to remove the food from the can and store it some other way? Background: I had around 35 ...
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23 votes
7 answers
10k views

How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?

This is a problem I've had with several types of food/sauce. I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it simply won't pass through a funnel into ...
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0 votes
0 answers
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Reheating potentially unsafe canned goods unsafe? [duplicate]

I am into home brewing and one of the popular practices is for people to can wort - this is basically a sugary barley like tea- for growing yeast. A lot of people simply can wort in a pressure cooker ...
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  • 101
5 votes
3 answers
3k views

Canning tomato sauce for the refrigerator

I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, ...
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