Cooking Stack Exchange
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

300 questions
6
votes
2 answers

Canning Tomatoes: When are they too blemished and why does it matter?

In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind with the interminable story preceding the recipe…
WesH
  • 163
  • 5
6
votes
1 answer

What to do with the olive oil from canned sardines?

Olive oil is good for you, and it seems wasteful to throw it away. Yet all recipes call for draining the sardines prior to usage. Any good ideas on what to do with that olive oil? Is it some bad kind of olive oil maybe? Very low quality? What…
Kirill Yunussov
  • 163
  • 1
  • 5
6
votes
2 answers

Pressure canning at odd pressures

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 variable weight regulator (part 50332) which allows pressure to be 5, 10 or 15 lbs. …
But those new buttons though..
  • 471
  • 6
  • 18
5
votes
3 answers

Does canning stock raise its temperature too high?

I've read that the ideal way to make stock is to: crack the large bones place the carcass in a stock pot cover with water bring it to a simmer (not a boil) on the stove place the whole thing in the oven on 180F for 6+ hours (possibly add…
jcollum
  • 866
  • 12
  • 20
5
votes
2 answers

Should I sterilize new canning jars?

They are new. Never opened. Sealed. Do I have to bother sterilizing both lid and bottle by immersing them separately in canner and pan? Or are they safe and sterile considering they are straight from factory?
Anon
  • 209
  • 2
  • 4
  • 8
5
votes
1 answer

Canned Stewed Tomatoes without lemon 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?
Sandy
  • 49
  • 1
  • 3
5
votes
1 answer

Is it ok to include garlic when I can hot peppers?

I followed the Ball Blue Book recipe for canning hot vinegared peppers. I left the peppers whole, and forgot to discard the garlic from the vinegar recipe before I filled the quart size jars & gave them the bath. I made them 10 days ago and I just…
user39794
  • 51
  • 1
5
votes
1 answer

should my sour pickles be sealed while pickling?

I'm making sour pickles. A lot of recipes say that the lid should be loose or upside down so that the pickles have room to "breath". I keep the jars out, often coming into contact with light from outside. Does leaving the top on loose pose an…
michael.greenwald
  • 313
  • 2
  • 7
5
votes
4 answers

How can I modify my hot sauce to make it Shelf Stable?

I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to get a shelf life expectancy, and was advised the acidity level was too low and the only…
Mike
  • 51
  • 1
  • 2
5
votes
4 answers

How to keep pumpkin fresh for a long time?

I want to store some (about 10 kg.s) fresh pumpkin for a long time (3-6 months) to use in pumpkin pies mostly. What's the most useful way of doing it? Can I put them in freezer? Raw or cooked? And if I do does it lose quality/taste after…
showbiz
  • 307
  • 2
  • 4
  • 11
5
votes
1 answer

Can steaming cans of jams be safely used instead of boiling to sterilise?

Can i sterilise my filled jars of marmalade, raspberry and cherry jam in a steamer unit, such as those used to steam vegetables or baby bottles? I usually make batches of 15 jars so its difficult for me to double boil them all.
user18966
  • 53
  • 1
  • 1
  • 3
5
votes
3 answers

How can I keep my jam from overcooking while I process it?

As we've rolled into fruit season this year I've started canning up some jams using a traditional boiling process in my big stock pot (though I'm getting pretty close to investing in a pressure canner at this point) and I'm running into a problem: I…
Steven Stadnicki
  • 483
  • 1
  • 3
  • 9
5
votes
3 answers

Is it safe to remove the rings on jars for long-term storage of home-canned goods?

Is it okay to store the canned goods without the ring screwed on it? I know someone who removes the screwed rings off her jars once they're processed and then stores her jars with the seal lids only.
linda
  • 51
  • 1
  • 2
5
votes
3 answers

Can you safely can homemade caramel/butterscotch syrup?

I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able since they contain butter and cream. Can this be done safely at home? If so, how long…
keithjgrant
  • 638
  • 3
  • 7
  • 18
5
votes
1 answer

Why remove blossom ends for canned tomatoes / marinara sauce?

I was looking at recipes for canning marinara sauce and the Ball jar's recipe notes to remove the blossom end from the tomatoes. In trying to search for the rationale I couldn't find anything. The way I've been preparing tomatoes for canning is to…
STW
  • 354
  • 2
  • 6
  • 17
1 2 3
…
19 20