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 o
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 defin
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 tr
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
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
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 d
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 mate
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 w
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
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 cool
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 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
I have a made refrigerator pickles and put them in jars with lids sealed. Can I now process them?
Is it okay if my lids "pop" before pressure cooking is finished
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
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 bee
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
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 j
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 a
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 t