Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

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

-1
votes
1answer
75 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?
3
votes
2answers
94 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
208 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
60 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
94 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
74 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
137 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 ...
5
votes
3answers
1k views

How can I keep my jam from overcooking while I process it?

As we've rolled into fruit season this year I've started canning up some jams using a traditional boiling process in my big stock pot (though I'm getting pretty close to investing in a pressure canner ...
4
votes
7answers
24k views

Is there a definitive way to know if a tin can is lined with BPA?

Many tin cans are lined with BPA which has been connected with various health issues in various studies. Is there a way to determine whether a can of food contains BPA lining? Can the place of ...
4
votes
1answer
437 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.
4
votes
3answers
8k views

Should I throw away a jar of olives that fizzed and bubbled upon opening?

Like the title says, I opened a jar of locally produced olives and it started to bubble like seltzer. Is it unsafe to eat?
1
vote
1answer
56 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?
2
votes
0answers
112 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 ...
3
votes
3answers
1k views

Canning tomato sauce problem, jar broken in boiling method

It was my first try to canning tomato sauce but I failed. I prepared a tomato pizza sauce. I boiled a jar and lid then removed it I filled the jar with sauce and left one inch empty space and closed ...
3
votes
6answers
5k views

Can “Canning” be achieved with “vacuum sealed” bags?

Upon reading the question If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated? and the answer provided https://cooking.stackexchange.com/a/69423/6279 ...
4
votes
1answer
193 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
52 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
70 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
60 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
38 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
71 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
77 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
131 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?
11
votes
5answers
23k views

Do tinned foods go off (stale)?

This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off. Can this be true? Do ...
2
votes
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. ...
2
votes
1answer
899 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 ...
12
votes
8answers
44k views

Method of canning without pressure canner?

I'm debating canning but I don't have a pressure canner. I was just wondering what the best method to can would be since I don't want to get botulism and I want the canned food to last for a long time....
2
votes
1answer
114 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
682 views

Canning applesauce - water bath after the fact

On saturday, my wife and I canned a few bushels of apples by making applesauce. We did not, however, do a water bath afterwards - the hot contents of the sauce appeared to make a seal with the jars. ...
4
votes
4answers
32k views

Can I use citric acid instead of lemon juice when canning?

I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of lemon juice. If I can use it, how much ...
3
votes
1answer
139 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 ...
2
votes
2answers
1k views

water bath processing for jam

When I am canning jam, after filling the jars, can I process the filled jars in a boiling water bath in two batches, or must all the jars be processed immediately after filling?
1
vote
1answer
647 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
583 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.
3
votes
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?
2
votes
1answer
290 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, ...
1
vote
1answer
69 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?
5
votes
2answers
5k 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 ...
2
votes
2answers
114 views

Process of water-bath food to pressure cooker?

My daughter water bathed carrots and beets and then found out that they should be pressure cooked. Can she just put them in as they are and pressure cook them, or should she start over the whole ...
3
votes
3answers
12k views

How is canned corned beef made?

I'm very curious what gives canned corned beef its flavor. While there are a lot of guides out in the Internet and YouTube that show how to brine and make American corned beef, there is very little ...
22
votes
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 ...
6
votes
1answer
276 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 ...
1
vote
0answers
55 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 ...
3
votes
1answer
115 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 ...
3
votes
1answer
976 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
votes
1answer
147 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 ...
11
votes
2answers
3k views

Jar lids popping several times

I've canned my whole life (54 years old), I started when I was young helping my Mom, and I've never run into this before. I've never canned just plain pork stock before, but wanted to try. I had 4 ...
1
vote
2answers
3k views

Why would hot-packed green beans go bad when still sealed?

My hot-packed green beans went bad. They are still sealed, look nice and green. On the bottom there is a white slime. When I opened a jar they smelled terrible. What happened?