New answers tagged canning
1
In the US, most canning recipes produced by authoritative sources use bottled lemon juice not fresh. Bottled lemon and lime juices are produced with a standardized acid level. pH in fresh lemons and limes can vary considerably , depending on freshness, storage method, variety and growing conditions.
That being said, the pH of fresh limes on average is ...
2
Yes, for the most part, limes and lemons can be used interchangeably in recipes. However, it's important to note that lime juice is more acidic than lemon juice, so you may need to use a little less of it than what your recipe calls for. The general rule is 3/4 cup of lime juice substitutes for 1 cup of lemon juice.
-3
I believe further research would change your answer. The jar the questioner pictured is certainly safe and is proven so by the fact it has already withstood the far more rigorous commercial pressure canning process.
The lids on those jars are reusable many times. But I prefer home canning with new lug lids I purchase from a wholesale company ( I use ...
-2
You can use random jars, but it is not advised simply because you may waste food on failures of the seal and risk illness from contamination. It is not worth the risk of injury versus the cost of the better equipment.
Canning jars come in standard sizes of mouths and lids and have wider lips for better seal. Additionally, the glass is tempered to resist ...
12
The important part of the system are the lids. The ideal lids are the Mason-type (no matter which company produced them), with a flat top and a separate side piece with thread.
Another type that works is the older Weck style jar, which consists of a glass jar with glass lid, plus rubber steal and metal clamps, no threads. This system is as safe as the ...
4
For home pressure canning, you should always use a Mason jar (Ball is one brand, but there are others). A "Mason jar" is the kind with the two-piece lid.
When using home equipment, the two-piece lid is important because it will seal properly inside the pressure vessel. If you use a jar with a one-piece lid, such as in your photo, the lid tightness needs to ...
4
Which valve is which?
See labels below:
When to use the auto valve?
According to user manual Page 6, Section 5.7, you are supposed to move the handle on the auto valve at least twice a week to make sure it doesn't get stuck. Other than that, just leave it alone and let it do its thing. It will automatically maintain your pressure and temperature. I guess ...
2
Not a full answer, but I found the video on this page showing how to use a very similar device (no sound that I can see, and text in Chinese) on Alibaba.
It seems that the two valves with sort of rocker style heads are for steam release - you can flip these to release pressure once sterilization is complete - a spoon or fork or something similar will ...
-7
You definitely need to boil the can in order to prevent yourself from possible poisoning. It's not about trust or truth it's about your own safety.
3
The book Putting Food By recommends canning pints or half pints (about the range you have) of hot-pack pimentos at 10lbs pressure (240F/116C) for 20 minutes (sorry for the American measurements, it's an American book). They also recommend putting a small amount of acid in the canning liquid, like 1tsp white vinegar per pint.
By "hot-pack" they mean grilled,...
2
It depends on what you are planning to do.
If you want to get shelf-stable marmalade without a strict canning process, the answer is absolutely no. This kind of marmalade means that you're basically cooking a concentrated sugar syrup, and you have to keep it at the boiling point in an open vessel for a sufficient time for the water to evaporate.
If you ...
1
I can't with good conscious give advice outside of USDA guides or similar authority as Sneftel does with the pH numbers. I will not however that in jellies, and wine, there are other factors at work in addition to pH. There is alcohol assuming it is not cooked out, and sugar content both of which act as potential preservatives. I do not have tested, ...
1
White wine is most likely acidic enough to be safe. The standard pH level quoted for botulism safety is 4.6; if your jelly measures lower than that (after cooking and canning, not before) then you're good to go. Remember that if you were planning to store all the jars for a while, you'll need to sacrifice one jar to test the pH. Until you have your recipe ...
3
A pressure cooker basically has two settings, high (about 12.5 psi for electric, and 15 psi for stovetop) and low (4 to 7 psi). There are no gauges to accurately specify the pressure in pressure cookers.
Pressure canners, on the other hand, are generally larger, and are equipped with accurate gauges so that the user can measure the exact pressure inside the ...
0
What you suggest boils down to using what is called "double canning" over here in Europe as fallback, assuming that while you may not have reached the proper > 120 °C, you are still sure you did reach 100 °C for the prescribed time to destroy everything but possibly botulinus spores.
This "double canning" is one of the officially recommended options to ...
8
As already mentioned - no, don't keep dairy for extended periods.
Have you considered making just the sauce base without the dairy - or even without the final elements that would differentiate it from being 'generic curry' to being a masala sauce?
Sauce bases can be stored for months in the freezer.
I usually have containers with just enough to make a ...
6
No, you shouldn't can products containing dairy. Dairy products can be contaminated with botulinum bacteria and the canning process kills off any beneficial bacteria that can compete with the bad ones. See eg this link.
Top 50 recent answers are included
