I canned green beans using the pressure canning method. My son said when he tried the beans they were still crisp. Could they be bad? He ate some of them with n
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 m
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 t
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 pure
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 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 coo
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 itsel
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 ma
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.
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
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
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 ab
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
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
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
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 boilin
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 canne
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
Sometimes when preparing to eat canned goods, I realized that it has already expired. I am hesitant to throw it away because it may still be edible. Question:
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