I have several 1 year old bottles of fermented Serrano hot sauce (I do not remember if this batch had an onion in it or not). The sauce was canned via hot fill
The olive oil from canned sardine is delicious to eat with the sardines themselves on toast. However the olive oil doesn't seem to pair with any other food. In
The argument is that when cooking peas from a can the liquid should be thrown away for the same reasons* beans' first couple of waters are discarded. Is that tr
I opened a store bought can ("tin") of diced tomatoes with a "pull top" lid, and unusually as I did I heard a noticeable popping noise. The lid appears to have
Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to
I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can
I've home-canned some pickled vegetables recently and there is a cloudy sediment in the brine. I'd like to know what causes it and how to prevent it. It is not