Where can safe and reliable instructions (including high and low altitude canning) be found for canning?
I'm debating canning but I don't have a pressure canner. I was just wondering what the best method to can would be since I don't want to get botulism and I want
Well, unfortunately the present my mom got me last Christmas turned out to be a pressure cooker and not a pressure canner. I've read that it is unsafe to can
I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions. I already did a Google search, but the results
I want the naturally sweet flavor of the pepper preserved, so no pickling or added sugar is desired. Can I pressure can sweet fire roasted peppers without sugar
I just purchased a Power Pressure Cooker XL and was planning on using it for canning. However, upon reading the owners manual, it says it is not recommended for
The reason given for pressure-canning non-acidic food is that botulism spores can survive boiling temperatures, which would spoil the food while in the jars.
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 would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations. I dont have press
I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a
I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the fl
Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven. I have ordered a pressure canner, but it m
I would like to pressure can grilled paprika, which is a traditional Bulgarian preserve and looks like this: Normally this is done by grilling the paprika on
Most instructions for pressure canners mention, that you should let the steam vent for a while, before placing your weight on it. What is the purpose of this?
I bought a pressure canner of Amazon, unfortunately the manual is entirely in Chinese. It doesn't look like the two types of pressure canners I have learned ab
So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar
I am pressure canning for the first time and I have a horrible liquid loss / syphoning situation going on. Basically 50% of my slightly larger jars (250ml) end
I opened a jar of roasted peppers I canned about a month ago. Because it was a big jar and it ended up lacking water I put it in my 4C° fridge. It was canne
I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety d
When it comes to pressure canning, is there a "golden rule" or standard for modifying recipe pressure settings or processing times when you want to change the q