All Questions
Tagged with food-preservation canning
68 questions
2
votes
1
answer
93
views
Marmalade mess up
I messed up and added the sugar to my fruit for the marmalade I'm making, before soaking, and cooking the fruit. I'm wondering if I can continue or have I ruined it?
The recipe calls for:
14 oz of ...
- 23
0
votes
1
answer
75
views
Pressure Canning Chow Chow
I am canning chow chow and want to use my pressure canner. Can anyone tell me how many pounds as well as how long for pint and quart jars? Thank you
1
vote
1
answer
373
views
How to preserve a sugar, oil free homemade chocolate spread? [duplicate]
I'm starting to make a business of selling homemade sugar and oil free chocolate spread, which will be sweetened with dates.
My ingredients are:
Sugar free cocoa powder
Hazelnuts
Dates
And water.
I do ...
5
votes
1
answer
387
views
Why remove blossom ends for canned tomatoes / marinara sauce?
I was looking at recipes for canning marinara sauce and the Ball jar's recipe notes to remove the blossom end from the tomatoes.
In trying to search for the rationale I couldn't find anything. The ...
- 364
26
votes
3
answers
9k
views
Does cooking food inside a pressure cooker and then leaving it locked preserve it similar to canning?
I have made some food in my pressure cooker and left it in room temperature for over a week. When I opened it, there was no mold. I threw it out because it might have still been bad, but this got me ...
- 623
1
vote
2
answers
3k
views
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 ...
- 113
1
vote
2
answers
691
views
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 ...
- 11
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 ...
- 169
1
vote
1
answer
349
views
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 ...
- 13
6
votes
1
answer
3k
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 ...
- 61
6
votes
4
answers
2k
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 ...
- 127
1
vote
1
answer
348
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 ...
- 11
0
votes
1
answer
125
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 ...
6
votes
2
answers
1k
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 ...
- 163
1
vote
1
answer
179
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. ...
1
vote
1
answer
160
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 &...
- 297
2
votes
1
answer
817
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 ...
- 297
3
votes
1
answer
3k
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 ...
- 297
15
votes
2
answers
3k
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 ...
- 4,959
22
votes
7
answers
12k
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 ...
- 914
5
votes
3
answers
4k
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, ...
- 61
4
votes
2
answers
2k
views
For safe boiling water canning, can I substitute acidity requirement using lime juice instead of lemon juice? [duplicate]
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?
- 443
1
vote
3
answers
1k
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 ...
- 443
12
votes
4
answers
8k
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 ...
- 443
3
votes
1
answer
188
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,...
- 1,509
1
vote
1
answer
243
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...
6
votes
3
answers
3k
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) ...
- 501
11
votes
2
answers
4k
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?
user18825
4
votes
2
answers
3k
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. ...
- 41
6
votes
6
answers
7k
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, ...
- 75
6
votes
3
answers
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 ...
- 71
1
vote
1
answer
492
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.
...
- 6,316
1
vote
1
answer
128
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, ...
1
vote
1
answer
3k
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 ...
- 11
4
votes
2
answers
1k
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?
- 47
1
vote
1
answer
328
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 ...
- 1,185
4
votes
1
answer
10k
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 ...
- 143
0
votes
0
answers
141
views
Is it good to keep food in an opened can possibly in a refrigerator? [duplicate]
I often cannot eat all food in a can of ready-to-eat vegetable, cranberry/tomato/spaghetti sauce, or salmon.
I keep the rest in the original can in either the refrigerator or the freezer.
I recently ...
- 2,161
2
votes
1
answer
3k
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. ...
- 21
5
votes
7
answers
15k
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 ...
- 18.3k
6
votes
1
answer
14k
views
Does canned tuna contain preservatives?
I want to know how the tuna can be kept for so long in a can. Do they use preservatives? Or is it just tuna and water (or oil or brine)?
- 219
7
votes
1
answer
576
views
What are the guidelines for creating a canning recipe?
I am looking for the criteria that make an acceptable recipe for canning. Most sites say to only use approved canning recipes and not make substitutions, which is totally understandable, but surely ...
- 11.5k
0
votes
1
answer
1k
views
Adjust salt (in mushrooms)
My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in any kind of packaging. When I can, I buy ...
- 83
2
votes
2
answers
7k
views
How do I prevent opened canned tuna from going stale?
I want to start buying those big tuna cans to save on costs, but I know that after one day at the fridge opened tuna becomes stale. It loses its tangy flavor and gets a rubbery texture. Is there a way ...
- 5,875
2
votes
1
answer
674
views
packaging an uncooked/raw hot sauce
I make a hot sauce with peppers,parsley,garlic,salt and olive oil. I have to freeze it in jars otherwise it ferments. Is there a way to package a raw/ uncooked product without fermentation?
- 21
7
votes
2
answers
606
views
The pressure cooker gauge was wrong for cans of soup I processed in the past 5 weeks. What can I do with the soup?
I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that 15psi on this pressure cooker is ...
- 281
3
votes
1
answer
775
views
Inversion Canning
I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have researched on this last night, before we ...
- 31
3
votes
1
answer
545
views
While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?
I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then remove it.
I plan to distribute it to ...
- 133
4
votes
3
answers
3k
views
Jam "separates" in processing
I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean ...
- 1,404
8
votes
5
answers
8k
views
Are bubbling preserved lemons a sign of spoilage?
I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all the rest: Lots of salt, squeeze out the ...
- 535