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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5
votes
1answer
81 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 - ...
1
vote
0answers
80 views

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 ...
0
votes
1answer
76 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 ...
3
votes
1answer
89 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 ...
4
votes
1answer
74 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 ...
7
votes
4answers
870 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 ...
0
votes
1answer
149 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, ...
18
votes
14answers
4k 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 ...
1
vote
1answer
135 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 ...
5
votes
2answers
910 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 ...
0
votes
1answer
54 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 ...
16
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5answers
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. ...
2
votes
2answers
65 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 ...
0
votes
0answers
44 views

Sealed jam jars [duplicate]

I processed my jam in my mason jars. After cooling some of the buttons were not concave. When I pushed them down they did not spring back up, they stayed down. Are my jars sealed?
0
votes
0answers
60 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 ...
6
votes
2answers
186 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 ...
3
votes
2answers
160 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. ...
1
vote
1answer
43 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
1
vote
1answer
84 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?
1
vote
1answer
54 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
1answer
86 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 &...
4
votes
1answer
665 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 ...
2
votes
1answer
117 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 ...
2
votes
1answer
436 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 ...
0
votes
2answers
165 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 ...
1
vote
2answers
401 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?
16
votes
2answers
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 ...
0
votes
1answer
34 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
0
votes
1answer
40 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 ...
0
votes
0answers
71 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 ...
1
vote
1answer
2k 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 ...
22
votes
6answers
9k 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 ...
0
votes
0answers
26 views

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 ...
5
votes
3answers
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, ...
0
votes
1answer
262 views

Canned Peppers: Very subtle acidic taste

I opened a jar of roasted peppers I canned about a month ago. Because it was a big jar and it ended up lacking water I put it in my 4C° fridge. It was canned at about 120C°-125C° without any additives ...
4
votes
2answers
231 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?
1
vote
3answers
372 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
83 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
5k 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
296 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
113 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
129 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
100 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
1k 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
158 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
259 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 ...
2
votes
0answers
101 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
331 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
108 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, ...

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