15
votes
Accepted
Is the liquid inside the canned chickpeas meant for consumption?
Assuming you meant to ask a food safety question, otherwise this is a duplicate:
The liquid in the can with your chickpeas is food safe; otherwise, there would be no way for the beans themselves to be ...
- 59k
15
votes
Is the liquid inside the canned chickpeas meant for consumption?
It depends on what you’re making whether you want to use it or not.
If you’re cooking something that just calls for chickpeas, you probably don’t want to use it. Especially if they tell you to rinse ...
- 79.3k
5
votes
Freeze tomato sauce with failed seals instead of reprocessing safe?
All three of the canning books that I have on hand—the 1969 Kerr Home Canning Book, the 1973 Better Homes and Gardens Home Canning Cook Book, and the 1972 Southern Living Canning & Preserving ...
- 1,207
5
votes
Accepted
How to can chicken wings so that the bones are mostly soft
OK, so one person on reddit has done (almost) what you want and provides details (thighs, not wings.) They used 10 lb steam for 2 hours and 15 minutes. Altitude not specified. They did not get what ...
- 15.1k
4
votes
how to unseam - or otherwise safely open - steel olive oil cans
I re-use large soda and beer cans, my guidance is not to try and undo the seam if you can avoid it because then there's a relatively sharp edge you have to deal with. The seam is blunt, you don't have ...
- 74.2k
3
votes
How to preserve a sugar, oil free homemade chocolate spread?
I have two different chocolate spreads in my cupboard and neither of them have any preservatives because they don't need them. Both are relatively dry and have a high sugar content, making them a ...
- 74.2k
3
votes
How to preserve bone broth?
Using the answer space to provide translation of the German government document.
The document is from the Federal Institute for Risk Assessment -
a body under public law of the German federal ...
- 29k
3
votes
How to preserve bone broth?
When canning to make shelf-stable finished product, you must follow tested recipes directly to ensure proper preservation -- following both the method and processing time carefully.
To preserve stock/...
- 8,987
3
votes
How to preserve bone broth?
You cannot do this safely without a pressure canner (not pressure cooker). Freezing is probably your safest and easiest option, if you don't want to invest in a pressure canner. To save space, cool ...
- 73.2k
2
votes
Confused about canning process time for stock versus stock with meat in it
Both the NCHFP and the USDA recommend 25 minutes for meat broth, with or without meat in it. I believe the recommendations you are seeing for 90 minutes is the time for a jar packed with pieces of ...
- 59k
2
votes
Fresh lime juice vs. bottled for canning tomatoes
Short answer: probably, yes, but if you're worried you should test.
Long answer:
Canning recipes recommend bottled lime and lemon juice because its acidity is known and predictable, whereas fresh ...
- 59k
2
votes
What happens when you provide too much headspace when canning?
For a thought experiment: Let's say you could hit the really optimal headspace, for perfect vacuum. In this case, during the cooking phase, the food will expand such that it fills the jar exactly, ...
- 135k
1
vote
Pressure canner error message
Beans will look cooked and jars will seal in an unpressurized boiling water bath, so if you're doing a recipe that requires pressure canning, that does not tell you anything useful about the safety of ...
- 15.1k
1
vote
Canning prepared and refrigerated jelly the next day
No, from the point of view of food safety, you can't.
"The complete book on small-batch preserving" by Ellie Topp and Margaret Howard has a chapter describing the water bath canning process. ...
- 135k
1
vote
Do I need to add citric acid to can tomato sauce if I used tomatoes from a can with citric acid?
The only way you can know this for sure is to do a pH test of the resulting sauce. If it's 4.6 or lower, you don't need to add citric acid.
pH tests are fairly affordable and available both online ...
- 59k
1
vote
I water bath’d my freezer cherry jam
If you used a proper cherry jam recipe, made to be water bath canned, but just used the wrong pectin, then your jam will be safe, however your jam may never set.
- 5,323
1
vote
Is it safe to can tomato sauce after refrigerating it?
Yes, you can now can the sauce, just reheat it first before canning.
- 59k
1
vote
Are my home canned dill pickles safe to eat?
When I went to open them, the centers were still depressed.
Then they were still sealed, and should be safe to eat.
- 15.1k
1
vote
Pressure canner processing time cut short
The functioning of the stove (and heat input) matters less than the pressure and temperature maintained in your canner during those 9 minutes.
If your dial/weight jiggler indicated that it was at ...
- 5,380
1
vote
Why did the juice start coming out of the jar as soon as I lifted them out of the water?
The lids were most likely on too tight on the jars during canning, trapping the air in the headspace and building pressure. The combination of trapped pressure and agitation from lifting the jars ...
- 5,380
1
vote
What is the lowest temperature at which botulism spores are killed?
You may find this link helpful (Youtube).
RoseRed actually has a probe she inserts inside the canning jar in an Instantpot Max to measure temperature, then plots it out on a graph and compares to USDA ...
- 11
1
vote
What is the lowest temperature at which botulism spores are killed?
Out of interest I had a look at some of the primary literature, which dates back to the early and middle parts of the last century for this bacterium (Clostridium botulinum), which produces the ...
- 13.3k
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