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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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4
votes
2answers
52 views

For safe boiling water canning, can I substitute acidity requirement using lime juice instead of lemon juice?

is lime juice as acidic as lemon juice and therefor uses 1:1 substitution with lemon juice to ensure low acid food is acidic enough for boiling water canning?
0
votes
2answers
50 views

How can I make my sauces shelf stable, other than adding acid into it since my recipe doesn't include much of it?

I would like to be able to can and sell my own sauces (brown gravy sauce, chile paste sauce). There isn't much acid in the recipe of the chile paste, and Mason Jar for pressure canning is cost ...
1
vote
0answers
14 views

How much pressure fluctuation is too much in pressure canning?

I am pressure canning for the first time and I have a horrible liquid loss / syphoning situation going on. Basically 50% of my slightly larger jars (250ml) end up with less than 50% liquid and I need ...
12
votes
4answers
2k views

For Pressure Canning, can I use any other jar than Ball’s Mason Jar?

So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason ...
5
votes
2answers
220 views

What are the 3 vents / weights on this Chinese pressure canner?

I bought a pressure canner of Amazon, unfortunately the manual is entirely in Chinese. It doesn't look like the two types of pressure canners I have learned about, which are "weighted gauge" and "...
3
votes
1answer
90 views

How to pressure can grilled paprika

I would like to pressure can grilled paprika, which is a traditional Bulgarian preserve and looks like this: Normally this is done by grilling the paprika on very high heat for a short amount of time,...
2
votes
2answers
109 views

Garlic wine jelly

I'm currently experimenting with making various wine jellies to be served with meat and/or cheese. Cabernet + black pepper, mulled wine jelly, and so on. I then can the result in a water bath to ...
1
vote
1answer
83 views

Pressure Canner vs pressure cooker

I am wondering what the difference is between a pressure canner and a pressure cooker? Will they do the same thing? Isn't the difference mainly in the size e.g.: width of the bottom?? Thanx...
8
votes
2answers
2k views

Can a sauce with dairy be jarred?

I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka masala. To obtain full flavor I've debated ...
8
votes
2answers
392 views

Jar pasta sauce resealed itself in fridge overnight. Is it safe to eat?

I opened a jar of heavy cream pasta sauce (pumpkin, tomato, cream, etc), ate some and stored the rest in the fridge. The next day it seamed to have sealed itself. The button stayed down when I ...
3
votes
1answer
60 views

Is it safe to refrigerate a 3-2-1 ratio pickle I mistakenly processed for canning?

I followed a recipe based on 3-2-1 ratio of water-vinegar-sugar. I boiled the water, added the vinegar and sugar, whisked until the sugar dissolved, let it cool a bit, and added seasonings. I then ...
2
votes
2answers
116 views

What can I do with my failed tomato canning attempt?

Yesterday I canned a batch of tomatoes, chunked. This morning when I inspected the jars, they all appeared to be sealed. This evening upon inspecting the jars, I found one was no longer sealed. I ...
1
vote
0answers
43 views

Can fermented hot peppers be used to make jam / jelly?

I've had a bountiful hot pepper harvest this year and am trying to find a variety of ways to preserve them. Much of my harvest has been lacto-fermented by puree'ing and brining the peppers with 2% by ...
2
votes
1answer
86 views

can you make marmalade using sous vide?

Since making marmalade involves cooking fruit and pectin and juices at a particular temperature for a specified amount of time, can you use sous vide to mimic this process and make and can marmalade ...
2
votes
1answer
82 views

Is pressure canning, weeks after regular canning safe?

Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven. I have ordered a pressure canner, but it may arrive end of october. At this time, ...
0
votes
1answer
82 views

canned green beans safe to eat!

I canned green beans using the pressure canning method. My son said when he tried the beans they were still crisp. Could they be bad? He ate some of them with no bad results.
2
votes
1answer
73 views

Red vs green jalapenos for canning

I'm planning to can some salsa tomorrow and have a recipe picked out (Roasted Tomato-Lime Salsa, from ATK). The one catch is that it calls for red jalapenos, but I could only find green. I am ...
10
votes
3answers
4k views

Why is a pressure canner needed when canning?

I keep reading the same tip, when it comes to preserves, which essentially is: Botulism spores can survive 100°C and require hotter than boiling water temperature. Source: https://www.thespruceeats....
0
votes
2answers
145 views

Self-cooked chickpeas not as good as canned?

I tried cooking my own chickpeas after being a fan of canned ones from Trader Joe's for a while. I soaked them for 24 hours and then washed and cooked them in lots of water for 2 hours. They came out ...
1
vote
1answer
80 views

Pressure canning tomatoes without added acid

I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the flavor. My understanding of the official ...
6
votes
2answers
99 views

Pressure canning at odd pressures

I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a variable weight regulator (part 50332) ...
3
votes
0answers
77 views

Sauce bubbling out of jar

I successfully canned one batch of roasted red pepper pasta sauce but had to step away from the kitchen for a half hour. When I came back the sauce was still warm so I heated it a bit more while I ...
3
votes
2answers
228 views

The rim is off, the lid is secure, but the button can move up and down, is it safe?

I have a jar that the lid is secured to the glass BUT the button still moves up and down. Is it safe or not?
3
votes
1answer
114 views

while canning jam or jelly can you put peanut butter inside the jar with it? can both together?

I like to give jam as gifts and it would be neat if i could put peanut butter with it inside the jar. Is this safe or not? Thank you for your time. :)
3
votes
1answer
53 views

Canning potatoes in instapot canner

I just realized that I canned some potatoes for 25 minutes instead of the recommended time of 35 minutes last night. The jars all sealed. My question is, do i throw those out or do i just have to use ...
2
votes
1answer
42 views

Canning for couple of days to one week of low acidic cooked food without pressure canning?

I would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations. I dont have pressure canner so, can I do it using Hot ...
-2
votes
1answer
83 views

Peri peri sauce

I’m a bit confused, do we leave the bottles in boiling water for 20 min before putting the sauce in and then seal the bottle and put it back in boiling water for another 10 min, or do we put the ...
11
votes
2answers
2k views

Why does processed meat contain preservatives, while canned fish needs not?

I've read that canned salmon typically does not contain any preservatives. On the other hand processed meat (such as ham) contains them. Why are preservatives needed in some cases but not others?
4
votes
2answers
211 views

Why does my home made chilli sauce ferment?

Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. ...
10
votes
1answer
1k views

Why do home-made pickles float in the jar, but commercial pickles don't?

I make a lot of home-made pickles; mostly pickled onions/shallots/cucumbers. I use a cold process and I don't pre-brine. I notice all of my pickles always end up floating to the top of the jars, even ...
1
vote
1answer
70 views

Sodium in canned beans and legumes

I was looking at some cans of black beans and chickpeas I had. They both had higher sodium than I would have expected. Much higher than non-canned varieties. I am wondering where does that sodium ...
0
votes
2answers
121 views

Canned tomatoes with too much vinegar

I canned some tomatoes using vinegar but now the taste in my pasta sauce is too acidic. Is there anything I can do to correct this in my sauce?
0
votes
1answer
89 views

Are fermented home-canned berries safe?

I just opened home-canned blueberries and blackberries. They are probably 5 years old, and taste like alcohol. Are they safe to eat? I don't know anything about the original canner's intent. The ...
1
vote
2answers
291 views

What is the lowest temperature at which botulism spores are killed?

I am wondering if it's possible to pressure can low-acid foods in my Instant Pot. Now hear me out. I know it's not recommended because the highest pressure that can be guaranteed on it is 10.2 PSI, ...
6
votes
3answers
3k views

Canning with candles

I am not sure about the right terminology as I am not a native speaker, but is it possible to conserve solid food in a jar with a candle? Boiling is used to decrease air and for the food to be well ...
1
vote
1answer
61 views

Canning Chili Sauce

I'm going to have a very large crop of Thai chilis this year. I'd like to make a large batch of sweet chili sauce. Can this be canned like you would jelly or jam so that it's shelf stable?
4
votes
1answer
927 views

storing crispy fried onions

I'm looking to know how to store home made crispy fried onions. I'm not looking to refrigerate for a week or two. I want to be able to know how to store them in a glass bottle for long term storage.
3
votes
1answer
520 views

Is it possible to can hummus?

The question was prompted by running out of suitable sized plastic boxes for some home-made hummus, so I used a couple of old jam jars. This was for freezing, but it got me thinking. I assume a ...
2
votes
2answers
90 views

Short term storage for fresh soup

I make and sell freshly made, plant based soups. (no dairy, oil or meat in them) I sell them in quart jars. I'm wondering if I hot water can them, will they last longer in the fridge, for my ...
0
votes
0answers
83 views

Are canned, unsweetened elderberries supposed to smell like blue cheese?

I know someone who recently water bath canned some blended-up elderberries without added sugar (it should be noted that elderberries aren't sweet in the first place). We ate a jar of it that didn't ...
2
votes
0answers
73 views

Canning Vegan White Sauce

I have a white sauce recipe similar to Alfredo that I made up and a vegan friend of mine and I recently made it but substituted all vegan products and it turned out fantastic. I was wondering if it ...
1
vote
1answer
41 views

Temperature range for canned goods

Temperature range for canned goods? The question is about home canning in glass but I suspect the same applies to commercial metal cans. I have read under 70 F and bad things happen fast at 100 F. ...
3
votes
0answers
78 views

Reprocessing Salsa

I was using a new canner for the first time and while processing salsa I could not get the 10# control to jiggle. I processed for approximately an hour and the canner was under pressure during that ...
1
vote
1answer
84 views

Canned food, botulism and ph [duplicate]

Recently i started to do some home-made canning. The procedure I use is Use a pressure cooker to build the jars (cristal ones) for about 10 minutes at 120C. Cook my vegetables (normally tomatoes, ...
2
votes
1answer
164 views

I made salsa and washed jars but did not put in boiling water ? They all sealed? Is this safe

I made salsa and after all done realized I did not sterilize the jars? Is this safe or how can I fix?
2
votes
1answer
3k views

Canning salsa without a hot water bath [duplicate]

I just started canning hot peppers last year. This year I am canning salsa. I boil the jars, lids, and rings just before I seal the jar. I make 3 pints at at time. I combine all my ingredients and add ...
2
votes
1answer
152 views

Sweet pickles for home canning

I want to substitute some natural cane sugar for white sugar, because I don't have enough of the white to make pickle recipe. The recipe calls for 7 cups of sugar, and I have 4 1/2 of refined white ...
2
votes
1answer
209 views

How to prevent home-made apricot marmalade from going mouldy

I made a decent amount of apricot marmalade about a month or so ago and canned them in a clean and new containers and the lids appeared to be air-tight. A few days ago I opened one: I did a Google ...
1
vote
1answer
1k views

What preservative can I use to can my hot sauce

I've made hot sauce for my family using the following ingredients: peppers onions garlic tomatoes salt And I would like to try canning it. What can I use instead of vinegar to preserve it. I really ...
2
votes
2answers
655 views

Canning Jar bottom pops off during canning

Each canning season I have a canning jar that the bottom cracks off during the canning process. Anyone know why? The jars are checked for cracks, chips and sterilized before each use.