Suppose I have medium-sized roma or plum tomatoes and want to make a jar of pasta sauce. Assuming I do not add mushrooms, peppers, onions or a significant amoun
I just opened a can of petit pois and I found them covered in this white, gooey substance, as opposed (or maybe better "in addition") to the usual clear liquid.
What kind of canning does fresh preserving refer to, or is it an all-encompassing sort of thing (e.g. water bath canning, pressure canning, freeze-canning, lact
We did a batch of canning the other day. We take our beans and blanch them then let them cool off. We take our mason jars and boil them as well as our lids. We
OK, I know right of the start that asking which way to go is opinion based, and the both still likely have their pros and cons, but still asking, more for what
I've made some hot sauce that consists of: Whole large white onion Jalapenos (about 5, seeds and veins) Poblanos (about 3, seeds and veins) Sweet Peppers (abou
I am making sauerkraut I have the cabbage and salt in the crock. I mixed it together really well as I did this. I know it takes several days
I forgot about the tuna I left in the fridge.
When I opened my canner after the allotted time, I became aware that water had evaporated and the lids were not immersed in the water -as when I started. Most l
I canned my smoked salmon last night in my pressure cooker at 11lb pressure for 110 min on my stove. Then I turned the stove off waiting for it to cool off and
I don't have the stomach for a proper recipe for tomato canning. I simply "binge" bought an enormous box and am now trying to salvage what I can. Here is my re
I'm trying to essentially make my own cocktail kit to send a friend (sans alcohol). Rather than asking them to buy a lot of the ingredients, such as fruit juice
I'm making stewed tomatoes & forgot to put the lemon juice in before sealing the jars. Will they still be ok or should i start over?
I made a ton of jams and jellies about six weeks ago to sell at an upcoming open house. Normally I am very diligent in ensuring they have sealed within 24 hour
I am canning in pint jars (larger than I usually do) and at the end of canning I discovered that the water had boiled down to about an inch below the tops of th
Some honey producers claim that they are honey is unheated. Assume that the producers in question are decently large scale and sell their honey in typical bottl
I tried making prickly pear fruit jelly. I accidentally used regular pectin instead of low-sugar pectin. Is there a way that I can turn my unset jelly into cact
I was processing venison in 14 pint jars at 10 lb. pressure. It had only begun to process, approx. 10 min. I got an emergency phone call from my Mother and had
I aquired a can of bear meat from Finland. I'm not sure what to expect of the contents of the can. Will the meat be pre-cooked? I can find some ideas online fo
I was recently given some home canned fresh pork, that was preserved by boiling at 100C for three hours. It is only a few weeks old and tastes delicious, but af