I make a hot sauce with peppers,parsley,garlic,salt and olive oil. I have to freeze it in jars otherwise it ferments. Is there a way to package a raw/ uncooked
doing hot bath for sauerkraut. Cleaning jar rims, adding more salt water to 1 inch of top, putting new lids and rings on jars. Screwing rings on tight. Put j
The lids sealed well, but I think the apples were not juicy enough (maybe too tart) and the color of the applesauce after canning is slightly green. It's been l
I made a barbecue sauce that I want to send to a friend (internationally). I bought some mason jars, and was planning to just put the barbecue sauce in there, t
I found a recipe (Wonderful Salsa at Food.com) that called for it to be processed for 10 minutes. I'm seeing now that other salsa recipes call for 15 or more m
I followed the Ball Blue Book recipe for canning hot vinegared peppers. I left the peppers whole, and forgot to discard the garlic from the vinegar recipe befor
If I canned tomato sauce and all the jars sealed perfectly, can I open them, cook the sauce a little more, and do the process over again? I had some of the sa
I was hoping to can some food to take backpacking and looking for metal canning jars for home canning, but as far as I can see, they don't exist. Is there any r
We're going to try canning some homemade chili with canned kidney beans. Question: Would it be best to add the beans right before canning so they don't get over
I've been doing some research on canning cheese in half pint jars. A few videos I watched showed some good success with cream cheese but cheddar's seem to chang
So I'm looking to make some simple syrups (lavender, basil, etc...). In looking around I see that making 1:1 syrups via the "hot" process it should safely last
I want to start buying those big tuna cans to save on costs, but I know that after one day at the fridge opened tuna becomes stale. It loses its tangy flavor an
This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot
Nowadays, foodborne botulism seems to be quite rare, even from potentially high-risk things like home canned goods. (The CDC Botulism Surveillance reports indic
My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in an
I am looking for the criteria that make an acceptable recipe for canning. Most sites say to only use approved canning recipes and not make substitutions, which
I want to know how the tuna can be kept for so long in a can. Do they use preservatives? Or is it just tuna and water (or oil or brine)?
Like the title says, I opened a jar of locally produced olives and it started to bubble like seltzer. Is it unsafe to eat?
Upon reading the question If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated? and the answer provided https:/
For years, both my mother's and my own apricot and peach jams would never set up. The pectin package warned us that it might take up to 2 weeks to set (WHY??),