I bring the cider to a boil and simmer the spices for 15 minutes. Immediately after, I pour the cider into canning Mason glass jars with the lids that have the
I made a spicy margarita jelly that hasn't set up after almost two weeks - even in the refrigerator it's still "loose." I don't have the exact measurements in
I have a blackberry watermelon jelly that I made and it didn't set up. I waited about 3 weeks for it to set up and then reprocessed it, adding more pectin. I
Do I have to boil canned food, specially tuna can, in water for twenty minutes? I think it's necessary to prevent food poisoning by botulism. However, currently
Some canned fish is available in oil or brine (e.g. tuna, salmon, saury), while other types of canned fish are only available with oil (e.g. sardines, mackerel)
I refuse to get glass bottled orange juice any more even when it's on sale because it tastes bad to me. It seems like every glass bottled orange juice I've ev
I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all
I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being
I have a particular brand of jarred pickles I buy from a local supplier. They're some kind of beer pickle, and the brine has a vinegar and IPA type of taste, an
I am planning to make a large quantity of oil cooked with dry crushed red pepper. I fry the oil on low heat with the dry crushed red pepper for awhile and then
I'm making peach butter. The recipe I have uses the skin on the peaches (you put the peaches in a blender, put them in the slow cooker with sugar and spices, t
I'm making kosher dill pickles which calls for one clove of garlic.I have some fresh and wonder if fresh or dried garlic cloves is stronger in flavor
When I am canning jam, after filling the jars, can I process the filled jars in a boiling water bath in two batches, or must all the jars be processed immediate
I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have rese
I've noticed air bubbles in several things I've purchased recently. From pasta sauce to salad dressings to salsa. All different brands, all different flavors.
I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that
I am making strawberry margarita preserves and would like to substitute lime juice for lemon juice.. Would that present a problem once I can them?
I followed all the rules to a tee. Unfortunately, before immersing jars for final boiling, I apparently did not tighten the lids enough. I just took them out
Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing
We have 3 nice heads of red cabbage to pick soon. We are most likely going to can it all as sweet and sour cabbage but before we do that I was