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Cooking Stack Exchange

Questions tagged [canning]

Questions about food being preserved into glass jars, metal cans, or other air-tight containers using a variety of heat treatment steps to ensure a reasonable level of pasteurisation and/or sterilisation

Topics accepted within this tag:

  • Problems with preserving recipes, especially if the recipe can be referenced

  • Techniques for using preserving equipment

  • Selection of preserving equipment

  • Selection of preserving containers for food types - glass, metal, other

Topics not accepted within this tag:

  • Discussion on the health benefits of preserving

  • Discussion on the shelf life of preserved foods

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Can I turn my unset jelly into cactus fruit gummies instead?

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 cactus fruit gummies instead?
Kimberly
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Are you supposed to stir sauerkraut while it is fermenting?

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 to be ready to can. Do I stir it some more while it is fermenting?
GJ.Baker
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Pressure canner vs water bath at altitude

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 are the pros and cons for each method as it pertains to those of us at altitude. I…
dlb
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*Roughly* how many tomatoes go into a 24oz jar of pasta sauce?

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 amount of other fillers, roughly how many tomatoes will make 1 jar of pasta sauce?
jvriesem
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Why do canned sardines have no protein scum?

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 removed?
James Wilson
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Is it good to keep food in an opened can possibly in a refrigerator?

I often cannot eat all food in a can of ready-to-eat vegetable, cranberry/tomato/spaghetti sauce, or salmon. I keep the rest in the original can in either the refrigerator or the freezer. I recently saw on a can of orange juice that "Refrigerate…
Tim
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Are there any fish bones which are edible without canning or pressure cooking?

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 bone edible without having to pressure cook? My goal is to get calcium from bones with the…
James Wilson
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Missing ingredient from Peach Salsa can I recan

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
Kim
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canning pickles

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 dozen jars were not sealed. Just the opposite. The lids were puckering out to the point of bulging the lids…
Doug Petersen
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dill pickles jars don't seal

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, pickling salt and alum for the liquid. i bring that to a vigorous boil and fill each jar. I…
susie sargis
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What can I do to stop hot sauce from separating?

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 off. After a month or so on the shelf it seems to separate a bit. What can I add to this so that it won't…
NKY Homesteading
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Adjust salt (in mushrooms)

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 any kind of packaging. When I can, I buy things in no packaging, but when that is not…
QMusic3
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Vacuum sealing jars of Simple Syrup

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 two weeks and up to a month. If I were to get a vacuum sealer, would that preserve it…
tjcinnamon
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Can my syrupy jelly be processed again to make it set, or do I need to start over?

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 added 1 1/2 packages of pectin (it was a large batch) and it still didn't set up. I've…
Brooke
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How long is homemade spiced apple cider good for in a sealed Mason canning jar?

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 button. How long should I expect the cider to be good for unopened?
Kyle Hayes
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