I'm very curious what gives canned corned beef its flavor. While there are a lot of guides out in the Internet and YouTube that show how to brine and make Ameri
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
My mother taught me from her mother that you don't have to do a hotbath to make dill pickles. this is my first ever batch on my own. I use vinegar, water, pic
I've canned hot peppers for years. This year I've developed little blue floaters in the jars. I've never seen this. Does anyone know what this might be???
On saturday, my wife and I canned a few bushels of apples by making applesauce. We did not, however, do a water bath afterwards - the hot contents of the sauce
I'm making bread and butter pickles and I ran out of mustard seed. What can I use instead? Or do I just skip it?
While canning tomato sauce today using the water bath method, three lids "pushed outward" while in the water bath. After they were removed at the end of the ca
I canned a bushel of pickles 2 weeks ago. When I finished up that morning, all the jars were sealed. This morning I noticed that about a do
I realized that I did not pressure can my tomato sauce long enough. The lids sealed.. Can I put them back in the canner like that to finish ? It has been severa
I made a batch of peach salsa last night but forgot the vinegar. Can I add the vinegar and recan the peach salsa. It has the sugar, just forgot the vinegar
I've never cooked with these before, si maybe I'm just being paranoid, but I was kinda surprised when I opened my (store bought) can of beans and found that the
My daughter water bathed carrots and beets and then found out that they should be pressure cooked. Can she just put them in as they are and pressure cook them,
I make soup in a slow cooker and I'd like to store individual servings. If I take the freshly made hot soup from the slow cooker and ladle it into mason jars an
As the question states, are there any. I know things like sardines require pressure cooking or canning but what about thuings like anchovies or other, is the b
I have canned for years. Tomatoes, jams, etc. I startedcanning my own chicken broth and sometimes it spoils or smells terrible after canning, even though it sea
I made a batch of jelly last night that just isn't sweet enough. Can I now unseal the jars, reheat, add sugar and re sterilize and seal them?
I believe canned sardines are cooked in the can. I notice they never have any protein scum, albumin etc. Do you know why or where in the cooking process is it
We are trying to come up with a hummus product which will have a shelf life of at least one month. We will cook the chickpeas first then add all the other ingre
Canning product in small batches can be done using bath or pressure canning. But it takes a long time for canning a small batch. I was wonderi
I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil