I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to
The recipe for tomato sauce (includes vinegar, sugar and salt) I am using says I can put the bottles in cool water and bring to boil; once they are boiling, the
I have recently made a large batch of habanero jelly, and followed the recipe exactly (please see References). I am wondering, why is the final boil of the seal
I'm about to make a batch of dill pickles. The recipe it pretty straightforward: A batch of firm baby cucumbers 1 cup of water 1 cup of vinegar 1 heaping table
If there's a tiny bit of mold on nearly-finished maple syrup (like, a tiny patch in a pot of 1.5 gal), and it's removed and the syrup is brought back to a boil,
I've finally gotten my steel-cut oats recipe nearly perfect and I'm trying to figure out how long I can store them (so I know how much I can make at once). Basi
At the end of last summer we made up a huge batch of salsa and successfully canned it (approximately 8 months ago). My wonderful hubby finished it when I was a
I make homemade cayenne pepper sauce every year. I do add some liquid pectin to slightly thicken it so it will stick to food rather than roll
I know that it's best practice to use tested and true recipes for water bath canning due to botulism risk, but is it necessary to find special recipes for use i
I'm making sour pickles. A lot of recipes say that the lid should be loose or upside down so that the pickles have room to "breath". I keep the jars out, often
I was given 3 different jars of preserves. They left the jars in the car for 2 days in the heat of Nevada and when they gave to me you could see the jams had t
I want to start making chutneys/jams at home, but am unsure of exactly how to proceed. Friends I've spoken to have said to sterilize the jars
This is my recipe for canning peppers. I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil. Let cool down a bit then pour into 1 qrt large mou
Went to can my peaches and it's seven miles to the store....can I used lemon juice in place of ascorbic acid?
Most of the recipes I'm finding on reputable websites for canning pickles (or banana peppers) are designed for pint-sized jars. So, naturally, I have a full doz
I am relatively new at canning. Last night I made a batch of peach butter using a trusted recipe that I have made and canned before. I sterilized my jars and
This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned f
I recently made a jar of bread and butter pickles. I understood most of the rationale behind the ingredients and directions in the recipe - the cucumbers are sa
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:
My hot-packed green beans went bad. They are still sealed, look nice and green. On the bottom there is a white slime. When I opened a jar they smelled terrible.