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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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Canning Commercial salad dressings

My father's favorite salad dressing is only available through a large restaurant supply house. It can only be purchased in gallon containers, I fill up a couple of squeeze bottles for him and put them in the refrigerator but the remainder of the…
Fundrzrmd
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Popped lid in pressure canning

One of the lids on a quart jar of green beans "popped" after sitting on the kitchen counter for two days. It was one of a batch of a dozen jars canned in that session. The others are fine after a week. The jars were processed in a pressure canner at…
Ronald
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How to get clear bone broth - without canning

I like how canning bone broth causes the broth to go clear. My recipe for bone broth is to cover bones with water and simmer on low for 4-5 hours. I then strain it several times with the last straining through cheesecloth. The broth is milky in…
Bookaholic
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Re-canning Ghee that was not strained well

I made Ghee and pressure canned it for long term storage. After it hardened, I noticed quite a lot of brown bits in it; I didn't strain it well. Can I re-melt the Ghee, re-strain it and pressure can it again? It tastes fine, but it is unsightly to…
Linda Pederson
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Canned fruit vs fruit packed in shelf stable plastic packs

I bought some fruit in Dole Fridge Pack off of shelf from store. It tasted surprisingly fresh. Is there a different method for fruit stored in shelf stable not refigerated plastic container vs fruit in cans. I though both were just different types…
paulj
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My pepper sauce looks unsafe

I canned some pepper sauce. It had peppers and green tomatoes. After 3 days of being refrigerated , the peppers are floating on top and has blobs of cloudy material stuck to the peppers. The tomatoes are on the bottom. I am wondering if adding olive…
Sharon Morris
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can you can in a instant pot pressure cooker? is so is there specifics

I have an instant pot and would like to know if you can can in it and if so is there things you should NOT can in it. thank you Tera
Tera Boe
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Do cocktail onions need to be pressure canned

I've decided that the cocktail onions I can buy pale in comparison to some that I've had in better establishments. They're tiny and lack crunch, even when I try to buy something top-notch. So, I think I'd like to try my hand at making them. There…
Scott Seidman
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dry canning, had a little water vapor

Today was my first go at dry canning. I canned a few jars of dried pinto beans today. I had them in the oven for two hours at 220°F, and the jars were definitely dry beforehand. After getting the lids on and hearing the ping, I noticed a little…
Oliver
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Reheating potentially unsafe canned goods unsafe?

I am into home brewing and one of the popular practices is for people to can wort - this is basically a sugary barley like tea- for growing yeast. A lot of people simply can wort in a pressure cooker or via normal steam canning methods, but after…
fthinker
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Canned Peppers: Very subtle acidic taste

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 canned at about 120C°-125C° without any additives like salt or vinegar. After opening it, unlike…
user1721135
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canned green beans safe to eat!

I canned green beans using the pressure canning method. My son said when he tried the beans they were still crisp. Could they be bad? He ate some of them with no bad results.
Karen Mcguire
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Self-cooked chickpeas not as good as canned?

I tried cooking my own chickpeas after being a fan of canned ones from Trader Joe's for a while. I soaked them for 24 hours and then washed and cooked them in lots of water for 2 hours. They came out kind of cardboardy (lacking in flavor and harder…
user18825
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Is acid required when pressure canning?

I saw in the answers to this question that acid (like vinegar) is necessary to properly preserve hot sauce, and many other answers here similarly say that a low pH is necessary for safe canning of other things. But what if I'm pressure canning hot…
Cascabel
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Peri peri sauce

I’m a bit confused, do we leave the bottles in boiling water for 20 min before putting the sauce in and then seal the bottle and put it back in boiling water for another 10 min, or do we put the sealed bottles in a pot and boil them for 10 min.
Sue
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