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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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1answer
66 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
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1answer
69 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 ...
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2answers
44 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 ...
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0answers
51 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 ...
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0answers
53 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
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1answer
31 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. ...
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0answers
66 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 ...
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1answer
63 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
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1answer
106 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
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1answer
503 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
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1answer
108 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
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1answer
103 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 ...
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1answer
204 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 ...
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2answers
538 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.
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2answers
1k views

Can I reprocess jars of salsa that didn't seal

I made salsa last night and this morning all jars didn't seal. Can I just put new lids on them and put them back in hot water bath?
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0answers
39 views

Canning compote

I canned compote, sterilization process . Besides the fruit, recipe called for Brown sugar, lemon juice and butter. Is this safe to store on a shelf?
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1answer
67 views

Can meat flavored tomato sauce be used without heating?

I saw similar questions but I can't comment as I'm new. Is there any tomato sauce with meat chunks? Can those be used without cooking?
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2answers
198 views

Can you freeze or can buttermilk syrup?

I like to make buttermilk syrup in bulk to have on hand. I am wondering if I can can(preserve) it, and if I would need to process it. Or if I should just freeze it. It has buttermilk, butter, sugar, ...
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0answers
85 views

Durian Jam (Pectin ratio)

My friend and I have a tradition of giving each other unspeakably horrible presents on each other's half birthday. I want him to be able to enjoy the delicious taste - and smell - of durian all year ...
5
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2answers
3k views

Should I sterilize new canning jars?

They are new. Never opened. Sealed. Do I have to bother sterilizing both lid and bottle by immersing them separately in canner and pan? Or are they safe and sterile considering they are straight from ...
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0answers
13 views

Bottling Peri Peri Sauce [duplicate]

I am looking to bottle and sell a peri peri sauce and am wondering if anyone can walk me through the procedures of cooking>pressure cooking>bottling such a sauce that contains oil in the recipe. ...
6
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1answer
223 views

Canning fresh meat in an oil bath?

I was recently given some home canned fresh pork, that was preserved by boiling at 100C for three hours. It is only a few weeks old and tastes delicious, but after reading up on canning processes, I ...
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0answers
52 views

Processing time mistake while canning meat

Processing time for meat (Chili con carne in this case) is 90 minutes for quarts but I made a mistake and stopped after 75 minutes (pints). What should I do? I'm thinking of opening the jars in 12 ...
22
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1answer
3k views

What to expect from canned bear meat?

I aquired a can of bear meat from Finland. I'm not sure what to expect of the contents of the can. Will the meat be pre-cooked? I can find some ideas online for preperation of fresh bear meat, but ...
3
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1answer
102 views

Interruption in canning process

I was processing venison in 14 pint jars at 10 lb. pressure. It had only begun to process, approx. 10 min. I got an emergency phone call from my Mother and had to turn off the pressure cooker. I ...
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0answers
119 views

peaches canned with lemon juice

I canned peaches without sugar for the first time. I used 1/4 teaspoon of lemon juice per quart. The last time I opened a jar from this batch the peaches tasted sour. No seal problem, the fruit is ...
0
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1answer
79 views

Can I turn my unset jelly into cactus fruit gummies instead?

I tried making prickly pear fruit jelly. I accidentally used regular pectin instead of low-sugar pectin. Is there a way that I can turn my unset jelly into cactus fruit gummies instead?
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2answers
443 views

Does honey always have to be heated in order to liquefy it for bottling?

Some honey producers claim that they are honey is unheated. Assume that the producers in question are decently large scale and sell their honey in typical bottles/jars/pails. However, talking to ...
3
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2answers
70 views

Water boiled away during canning - now what?

I am canning in pint jars (larger than I usually do) and at the end of canning I discovered that the water had boiled down to about an inch below the tops of the jars. I'm adding water back and ...
2
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1answer
2k views

Jars didn't seal

I made a ton of jams and jellies about six weeks ago to sell at an upcoming open house. Normally I am very diligent in ensuring they have sealed within 24 hours of processing before I put them away. ...
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0answers
145 views

What to do with possibly unsafe canned hot sauce?

So we made canned some Jalapeno hot sauce (from here: http://www.mylilikoikitchen.com/tag/canning-jalapeno-hot-sauce/), but I ran out of lime juice, and ended up putting about 1/2 as much in as was ...
5
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1answer
618 views

Canned Stewed Tomatoes without lemon juice

I'm making stewed tomatoes & forgot to put the lemon juice in before sealing the jars. Will they still be ok or should i start over?
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0answers
457 views

Help I did not sterilize my jars before canning my tomatoes [duplicate]

I forgot to wash my jars or sterilize them before I can't my tomatoes. I can the way my grandmother used to which was hot tomatoes into hot jars and then put a hot lid on them put the ring on and ...
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1answer
92 views

Can I make shelf stable cocktail mixers by pressure canning?

I'm trying to essentially make my own cocktail kit to send a friend (sans alcohol). Rather than asking them to buy a lot of the ingredients, such as fruit juices, I'm wondering if I can basically ...
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2answers
108 views

Elementary Tomato Canning

I don't have the stomach for a proper recipe for tomato canning. I simply "binge" bought an enormous box and am now trying to salvage what I can. Here is my recipe: Gently simmer 6 quarts/litres of ...
4
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2answers
101 views

Canned smoked salmon

I canned my smoked salmon last night in my pressure cooker at 11lb pressure for 110 min on my stove. Then I turned the stove off waiting for it to cool off and fell asleep. I woke up this morning with ...
3
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1answer
143 views

Is tomato sauce safe if the water evaporated in the canner?

When I opened my canner after the allotted time, I became aware that water had evaporated and the lids were not immersed in the water -as when I started. Most likely evaporation the cans sealed almost ...
2
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1answer
3k views

Can canned food (like tuna) be refridgerated for months then put back in the pantry?

I forgot about the tuna I left in the fridge.
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1answer
125 views

Are you supposed to stir sauerkraut while it is fermenting? [duplicate]

I am making sauerkraut I have the cabbage and salt in the crock. I mixed it together really well as I did this. I know it takes several days to be ready to can. Do I stir it some more while it is ...
3
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2answers
966 views

How to know if a recipe is acidic enough for storage/bottling?

I've made some hot sauce that consists of: Whole large white onion Jalapenos (about 5, seeds and veins) Poblanos (about 3, seeds and veins) Sweet Peppers (about 6, seeds and veins, unknown name, ...
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1answer
146 views

Pressure canner vs water bath at altitude

OK, I know right of the start that asking which way to go is opinion based, and the both still likely have their pros and cons, but still asking, more for what are the pros and cons for each method as ...
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1answer
183 views

Delayed Pressure Canning by 12 hours? OK? or no?

We did a batch of canning the other day. We take our beans and blanch them then let them cool off. We take our mason jars and boil them as well as our lids. We take the jars out of the boiling water, ...
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1answer
90 views

What is fresh preserving?

What kind of canning does fresh preserving refer to, or is it an all-encompassing sort of thing (e.g. water bath canning, pressure canning, freeze-canning, lacto-fermenting, etc.)? I see the term ...
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1answer
1k views

Is it normal this white substance in my canned green peas?

I just opened a can of petit pois and I found them covered in this white, gooey substance, as opposed (or maybe better "in addition") to the usual clear liquid. I don't think I have seen it before. I ...
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1answer
3k views

*Roughly* how many tomatoes go into a 24oz jar of pasta sauce?

Suppose I have medium-sized roma or plum tomatoes and want to make a jar of pasta sauce. Assuming I do not add mushrooms, peppers, onions or a significant amount of other fillers, roughly how many ...
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2answers
789 views

Can fresh basil cause tomato sauce spoilage?

I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil cause fermentation to continue? Should ...
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1answer
223 views

How do big companies can products at large scales? [closed]

Canning product in small batches can be done using bath or pressure canning. But it takes a long time for canning a small batch. I was wondering how big companies do it at large scales.
3
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1answer
807 views

citric acid usage for packaged hummus

We are trying to come up with a hummus product which will have a shelf life of at least one month. We will cook the chickpeas first then add all the other ingredients and blend. Product will be ...
0
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2answers
241 views

Why do canned sardines have no protein scum?

I believe canned sardines are cooked in the can. I notice they never have any protein scum, albumin etc. Do you know why or where in the cooking process is it removed?
3
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1answer
521 views

Can I reprocess vinegar hot pepper jelly?

I made a batch of jelly last night that just isn't sweet enough. Can I now unseal the jars, reheat, add sugar and re sterilize and seal them?